Spinach Artichoke Dip with Butternut Squash “Chips”

This was a yummy Christmas Eve treat! I have a vegan version using cashews instead of dairy, but I was prepping for family in a nut-free household, so opted for low fat dairy instead. This recipe is high in protein and flavor!

For the dip I used:
1 bag frozen spinach
1 can un-marinated and 2 small jar marinated artichoke, drained
8oz low fat cottage cheese
8oz fage non fat Greek yogurt
1 clove garlic
handful basil
1/4 red onion
crushed red pepper
oregano
garlic powder

Over medium heat, sauté all ingredients except garlic, cottage cheese, and yogurt. Blend those 3 ingredients on high in a blender or food processor.

Meanwhile, wash and cut your butternut squash into even strips or shape of your choice. Spray with olive oil or coconut spray. Shake some oregano and sea salt on and roast at 375 for about 40min until crisp on the edges.

Combine your cream from the blender with all other dip ingredients. Serve and enjoy!

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