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Get ready for a lighter take on one of the best party dips around! This Cottage Cheese Spinach Artichoke Dip is packed with protein, lower in calories, and just as rich and creamy as the classic version. Made with cottage cheese and Greek yogurt, it’s perfect as an appetizer or a go-to nutritious snack for any day.
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With just two simple swaps, this cottage cheese spinach artichoke dip transforms into a healthier version of the classic. By replacing sour cream, cream cheese, and mayonnaise with Greek yogurt, low-fat cottage cheese, and skim mozzarella, this recipe keeps all the creamy richness—without the heaviness!
Using lighter ingredients and the same classic veggies, this dip delivers both satisfaction and mindfulness, making it easy to enjoy anytime. Looking for more high protein dip recipes? Try my easy black bean dip, greek yogurt French onion dip, or greek yogurt taco dip next!
Why You Will Love This Recipe
- Protein-Packed: Thanks to the Greek yogurt and cottage cheese, this spread is loaded with protein to stabilize hunger hormones, keeping you full and satisfied longer—ideal for any stage of your wellness journey.
- Same Creamy Comfort: You’ll still enjoy that creamy, savory goodness, without relying on heavier ingredients. This version delivers the same comforting flavors, just lighter and better for you!
- Quick and Versatile: Ready in just 35 minutes, this healthy spinach artichoke dip is quick to make with minimal prep. It’s a nutritious spin on a classic and works well for any occasion.
Ingredients
- Cottage Cheese: Adds a creamy texture and tangy, cheesy flavor, while boosting the dip’s protein content.
- Greek Yogurt: A perfect swap for mayonnaise or sour cream. Greek yogurt is higher in protein and still provides a smooth base for the healthy spinach dip.
- Cheeses: Low-moisture mozzarella enhances the flavor and adds creaminess, while Parmesan offers a distinct salty flavor and creates a crispy top crust.
- Veggies: Frozen spinach is a convenient, nutrient-rich option that helps avoid excess moisture. Artichokes bring a briny, meaty texture and unique flavor to the spread.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Make it Spicy: Add in chopped jalapeños, a sprinkle of red pepper flakes, or a couple of splashes of hot sauce to the cottage cheese spinach dip for a spicy kick!
- Add Extra Veggies: Stir in sautéed, low-moisture veggies like mushrooms, red bell peppers, zucchini, or even kale to boost the nutrition and flavor.
- Different Greens: Swap the spinach for kale. It’s a bit heartier and not as tender but works equally well.
How to Make Healthy Spinach Artichoke Dip
Ready to make this high protein spinach artichoke dip in just 35 minutes? Preheat your oven to 400°F, grab your mixing bowl, colander, and baking dish, then gather your ingredients. Let’s whip up this delicious, anytime snack!
Step 1: Make the Base. Stir together the cottage cheese and Greek yogurt until smooth.
Step 2: Prep the Spinach. Drain the spinach and use a paper towel or dishcloth to ring out the excess water very well.
Step 3: Prep the Artichokes. Drain and chop the artichokes.
Step 4: Combine Everything. Add the spinach, artichokes, mozzarella, onion powder, garlic powder, and black pepper to the dairy mixture, and stir until well combined.
Step 5: Build the Dip. Pour the mixture evenly into the baking dish. Sprinkle the top with parmesan and any remaining mozzarella.
Step 6: Bake and Serve. Bake for 25 minutes. Then, broil on high for 5 minutes to get a crisp topping. Serve immediately!
Serving Suggestions
- For a light and nutritious option, serve the spread with fresh, crunchy veggies like carrots, cucumber, and celery. Any veggie that can scoop will work perfectly!
- Pair this high protein spinach dip with gluten-free crackers like these almond flour crackers, whole wheat crackers, or tortilla chips for a satisfying, crunchy snack or appetizer.
- Use leftovers as a filling for a tasty grilled cheese or quesadilla.
- Planning a party? This dip works well for any party or game day gathering. It enjoy it with dishes like this buffalo meatballs recipe or zucchini boats.
Expert Tips
- Drain the Spinach Well: Thaw and drain your spinach thoroughly in a colander ahead of time to avoid excess moisture, which can make it watery and affect the texture.
- Dip Consistency: For a creamier dip, reduce the amount of yogurt or add more cottage cheese depending on your preference.
- Storing: Store the protein spinach artichoke dip in an airtight container in the refrigerator for up to 4 days (freezing is not recommended). To reheat, place in the oven for 15-20 minutes at 350°F, or microwave for 5-10 minutes. Reheating time will vary based on the amount of dip.
Recipe FAQs
Excess moisture from the spinach and artichokes can make the dip watery. To fix this, make sure that you have fully drained the canned artichokes and squeezed out the excess water from your spinach.
Yes! You can prepare and bake the dip up to 24 hours in advance. Store it in the fridge and reheat as directed. Alternatively, you can prep the dip and bake it just before serving.
For the best results, it is not recommended to use fresh spinach.
Freezing is not recommended for this dip. Once thawed, the consistency may change and become watery, affecting the texture and taste.
More Delicious High Protein Snack Recipes
Dinner
High Protein Egg Salad
Breakfast
Healthy High Protein Smoothie
Breakfast
Fudgy Chocolate Protein Donuts
If you tried this Healthier Spinach Artichoke Dip recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Healthy Protein Spinach Artichoke Dip
Ingredients
- 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
- ½ cup skim mozzarella, shredded
- 2 tablespoons parmesan
- ½ teaspoon onion powder
- ½ 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 mozzarella. You can reserve a little mozzarella for the top. Sprinkle the parmesan and any reserved mozzarella 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 4 days. Reheat at 350 for 15-20 minutes in the oven or in the microwave 5-10 minutes.
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
What is the serving size amount ?
Hi! The recipe has 8 servings so one serving would equal 1/8th of the recipe.
I decided to put the cottage cheese in my bullet to have a smooth consistency. Much better texture than using it from the carton, more like a traditional spinach artichoke dip.
Very tasty. Now as creamy as a normal spinach artichoke dip, but a very good substitute and upgrade health wise. Make sure to squeeze all the water out of the spinach AND the artichokes. There was a little extra liquid and I am pretty sure it was from my artichokes. Again, very tasty and I will be making it again, but not really the same consistency as a spinach dip. Just thought you should know what your getting into.
Can this be made in a crockpot
Can I use fresh spinach in this?
I do not recommend using fresh spinach in the recipe. The consistency just will not be the same.
If I double the recipe, how long should I bake and at what temp?
What size dish is used for this recipe?
The one I used in the pictures was 9.5 x 7 inches.
Can this be made with out the cottage cheese?
No, it cannot.
Can you serve this cold?
You could, but I personally don’t think spinach artichoke dip would taste very good cold.