Baked Lemon Dill Feta Spinach Dip

• 10 oz
  Frozen Spinach
• ½ cup
  4% Cottage Cheese
• ½ cup
  Whole Milk Greek Yogurt
• 4 oz
  Cream Cheese
• ¾ cup
  Parmesan Cheese (½ cup main, ¼ cup garnish)
• ⅝ cup
  Feta Cheese (½ cup main, 2 tbsp garnish)
• 2 tbsp
  Olive Oil
• 1 + 1 tsp
  Lemon (1 main, 1 tsp garnish)
• 4 tbsp
  Fresh Dill (3 tbsp main, 1 tbsp garnish)
• 2
  Green Onion Tops
• ½ tsp
  Sugar (Generic)
• ¼ tsp
  Nutmeg
• ¼ tsp
  Red Pepper Flakes
• Salt
• Black Pepper

Steps

1. Preheat oven to 375F.

   ~1m

2. Thaw 10 oz Spinach completely. Place in a clean kitchen towel, gather the corners, and wring over the sink until absolutely no liquid drips out.

   ~3m

3. Chop the squeezed spinach finely so it distributes evenly in the dip. Set aside.

   ~2m

4. Blend ½ C Cottage Cheese in a food processor or blender until silky smooth, scraping down sides once.

   ~1m

5. Combine blended cottage cheese, ½ C Greek Yogurt, and softened 4 oz Cream Cheese in a large bowl. Mix with a spatula until homogeneous.

   ~2m

6. Add ½ C Parmesan Cheese, crumbled ½ C Feta Cheese, 2 T Olive Oil, zest and juice of 1 Lemon, chopped 3 T Fresh Dill, sliced 2 Green Onion Tops (green tops only), ½ tsp Sugar, ¼ tsp Nutmeg, ¼ tsp Red Pepper Flakes, ½ tsp Salt, and ¼ tsp Black Pepper. Fold until evenly distributed.

   ~4m

7. Taste the base and adjust salt, lemon, or pepper.

8. Fold in the squeezed, chopped spinach until evenly distributed throughout.

   ~1m

9. Transfer to an oven-safe baking dish or cast iron skillet.

   ~1m

10. Top with remaining ¼ C Parmesan Cheese.

    ~1m

11. Bake at 375F until edges are bubbling.

    ~20m

12. Switch to broil and cook until the Parmesan Cheese crust is golden.

    ~3m

13. Let rest.

    ~5m

14. Finish with a few crumbles of 2 T Feta Cheese, 1 T Fresh Dill, and 1 tsp Lemon zest.

    ~1m

15. Serve warm.

    ~1m