This healthy spinach artichoke dip is made with Greek yogurt, cottage cheese and avocado mayo. It's lighter, super creamy and delicious served as an appetizer with tortilla chips or bread.
Preheat oven to 375°F and spray a small baking dish with cooking spray. I used an 8x8 glass baking dish.
Blend yogurt and cottage cheese together in a blender or food processor until creamy. Add mayo, artichoke, spinach and minced garlic and pulse until combined.
Place mixture in a bowl and stir in parmesan cheese, ¾ cup mozzarella, onion powder, pepper and salt.
Place mixture into prepared baking dish and top with remaining ¼ cup mozzarella cheese.
Bake in the preheated oven until the cheese is melted, bubbly and browning a bit, about 20-25 minutes. Broil for an additional 1-2 minutes if you want to brown your cheese even more.
Remove from oven and serve warm with crusty bread, crackers, chips or veggies.
Notes
Fresh spinach: If using fresh spinach add about 10-12 ounces of spinach to a pan and cook it down until wilted. Let cool, squeeze out any excess liquid, roughly chop and use as directed.
Thaw spinach fast: If you don't have time to wait for your spinach to thaw, just add it to a strainer and run warm or hot water over the spinach until thawed. If you do this give your spinach an extra squeeze to remove the excess liquid!
Use a hand mixer: If you don't have a food processor, you can easily combine your ingredients with a hand mixer instead.