This is a Crockpot recipe!
Makes 6 servings
2 cups (16 oz) fat free cottage cheese
1/2 cup eggbeaters
4 1/2 Tbsp grated Parmesan cheese
1 Tbsp lemon juice
1/8 tsp black pepper
1/8 tsp ground nutmeg
2 10-oz packages frozen chopped spinach, thawed
1/3 cup thinly sliced green onions
1 10-oz package frozen artichoke hearts, thawed and halved
Combine cottage cheese, egg substitute, 3 Tbsp parmesan cheese, lemon juice, pepper and nutmeg in your food processor or blender and process/blend until smooth.
Coat your crockpot with nonstick cooking spray.
Squeeze moisture from spinach (I use a salad spinner, less messy!). Combine spinach, cottage cheese mixture, and green onions in a large bowl. Spread half of the mixture in your crockpot.
Pat artichokes dry with paper towels. Place in a single layer over the spinach mixture. Sprinkle with the remaining 1 1/2 Tbsp parmesan cheese. Cover with the remaining spinach mixture.
Cover and cook on low for 3 to 3 1/2 hours or on high 2 to 2 1/2 hours with lid slightly ajar to alloow excess moisture to escape.