Healthy Spinach Artichoke Dip

Healthy Spinach Artichoke Dip! Made higher protein and lower calorie with cottage cheese and Greek yogurt, this healthy side dish is delicious served as an appetizer with veggies, crackers or chips!

You're going to fall head over heals for this delicious spinach artichoke dip! Made with healthy and lighter ingredients, your guests will never know it's good for them.

Oh, but it's so good you may not want to share with them!

Spinach Artichoke Dip That's Healthier

Traditional spinach artichoke dips are generally made with some combination of sour cream, cream cheese, mayonnaise and a whole lot of cheese! Not the ideal combination if you're following a healthy diet or trying to drop pounds.

This recipe makes two simple ingredient swaps that are really easy to do to make your spinach artichoke dip better for you!

Cottage Cheese: Great for giving your dip a cheesy flavor without the all the calories of cream cheese. It's also higher in protein making it an ideal swap.

Protein is scientifically proven to stabilize hunger hormones which means you'll naturally eat less.

If you don't like cottage cheese, not to worry! It not my favorite food either, but I promise you won't even know it's made with it. I have not tested the recipe without the cottage cheese, so I have no idea what it would be like without it.

Greek Yogurt: Great for swapping mayonnaise or sour cream in recipes, higher in protein and will still give your dip a creamy texture without the calories and preservatives that come with mayonnaise.

What You Need

• Cottage Cheese, small curd
• Greek Yogurt, plain
• Mozzarella Cheese, low moisture
• Parmesan
• Spinach, frozen (I do not recommend fresh spinach)
• Artichokes
• Onion Powder, Garlic Powder

How to Make Healthy Spinach Artichoke Dip

Preheat the oven to 400 F. In a large mixing bowl, mix together the cottage cheese and Greek yogurt until smooth. Then squeeze out the excess liquid from the frozen spinach (note: your spinach should be thawed ahead of time and drained in a colander).

Add the spinach, artichokes, onion powder, garlic powder, black pepper and mozzarella to the bowl and mix together. Transfer to a baking safe dish then add the parmesan on top. Bake and serve immediately!

For reheating, pop in the oven and cook 15-20 minutes at 350 F or microwave 5-10 minutes. The amount of time will vary depending how much dip you have remaining.

What To Serve with Spinach Artichoke Dip

• Veggies - Carrots, cucumber, celery are my favorites, but any veggie can be served with it that you enjoy.
• Chips or Crackers - Gluten free crackers (these are my favorite) or tortilla chips are great too!
• Shredded Chicken - This dip is delicious served over your favorite protein.

Healthy Spinach Artichoke Dip

Megan Olson

This Cottage Cheese Spinach Artichoke Dip is a lighter take on the classic, made with protein-packed Greek yogurt and cottage cheese. With a creamy texture and savory flavors, it’s the perfect dip for any occasion. Enjoy it with veggies, crackers, or as a topping for your favorite protein!

4.96 from 22 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Appetizer, Side

Cuisine American

Servings 8 servings

Calories 75 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 cup Greek yogurt
• ▢ 1 cup low fat cottage cheese small curd
• ▢ 8 oz spinach frozen, thawed and drained
• ▢ 6 oz artichokes in water, drained
• ▢ 1/2 cup skim mozzarella shredded
• ▢ 2 tablespoons parmesan
• ▢ 1/2 teaspoon onion powder
• ▢ 1/2 teaspoon garlic powder
• ▢ Black pepper to taste

Instructions

 

• Preheat oven to 400 F.
• In a large mixing bowl, mix together the cottage cheese and Greek yogurt until smooth.
• Drain the spinach in a colander then place it in a dishcloth or paper towels and ring out the excess water very well. Drain and dice the artichokes.
• Add the spinach and artichokes to the mixing bowl with the garlic powder, onion powder, black pepper and mozarella. You can reserve a little mozarella for the top. Sprinkle the parmesan and any reserved mozarella on top.
• Bake 25 minutes then set the broiler to high and broil 5 minutes to give the dip a nice brown top!
• Serve immediately with raw veggies, gluten free crackers or chips.
• Keep in the refrigerator up to 7 days. Reheat at 350 for 15-20 minutes in the oven or in the microwave 5-10 minutes.

Notes

• 1/2 cup is approximately one serving
• My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.

More Tips:

• Drain the Spinach Well: Be sure to thaw and drain the spinach thoroughly to avoid excess moisture and maintain the dip’s creamy consistency.
• Adjust Consistency: For a creamier texture, simply adjust the amount of yogurt or add more cottage cheese based on your preference.
• Storing Leftovers: Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat in the oven or microwave, and enjoy again!

Nutrition

Serving: 1servingCalories: 75kcalCarbohydrates: 5gProtein: 10gFat: 2gSaturated Fat: 1gCholesterol: 8mgSodium: 230mgPotassium: 302mgFiber: 2gSugar: 2gVitamin A: 2713IUVitamin C: 10mgCalcium: 152mgIron: 1mg

Tried this Recipe? Let me know!Let us know how it was!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.