Oh Snap Macros

0 Preheat your oven to 375 degrees Fahrenheight. Begin by preparing all your ingredients. Drain and rinse the crab meat ensuring there are no shells. Thaw the frozen spinach and use paper towels or a clean kitchen towel to squeeze out all the excess moisture. Chop the artichoke hearts and set aside.
1 In a blender, food processor or a immersion blender, puree the cottage cheese until smooth. This will create a creamy base for the dip.
2 In a large mixing bowl, combine the smoothed cottage cheese, Greek yogurt, light maypnnaise, minced garlic, lemon juice, salt, black pepper, and red pepper flakes if using. Stir until well combined.
3 Fold in the crab meat, squeezed spinach, chopped artichokes, and half of the Parmesan cheese. Mix until all ingredients are evenly distributed.
4 Pour the mixture into a 8x8-inch baking dish, spreading it out evenly. Sprinkle the top with the remaining Parmesan cheese and the shredded monterey jack.
5 Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are nice and bubbly. You can broil the top for 1-2 minutes at the end to really brown the top if preferred. 
6 Remove from the oven and allow to cool slightly before garnishing with sliced green onions and chopped fresh parsley.