Looking for a dish that wows your guests without stressing you out? This high protein spinach artichoke dip is the ultimate crowd-pleaser for your next holiday gathering.
It is creamy, warm, and feels like a total indulgence. You get all the classic flavors with a healthy, protein-packed twist. Your family will never guess the secret ingredients inside!
Why You’ll Love This Recipe
This recipe is a game-changer for anyone craving comfort food. It replaces heavy cream with blended cottage cheese and Greek yogurt. You get a rich and velvety texture without the extra fat.
It is perfect for a healthy reset after the holidays. You can enjoy a generous serving while hitting your protein goals. This dip is budget-friendly and uses simple pantry staples you likely have.
Simple Cooking Steps
Making this dip is incredibly straightforward and fast. You just blend the base, mix in the veggies, and bake. Even a beginner cook can master this in minutes.
The secret is in the blending. It turns simple cottage cheese into a smooth cream. You will love how quick and easy the cleanup is too.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients that pack a nutritional punch. Using frozen spinach saves so much time in the kitchen.
- 10 oz frozen chopped spinach, thawed and squeezed completely dry
- 14 oz canned artichoke hearts, drained and roughly chopped
- 1 cup low-fat cottage cheese, blended until smooth
- 1/2 cup non-fat plain Greek yogurt
- 1/2 cup shredded part-skim mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, finely minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
Step-by-Step Directions
- Preheat the oven to 375°F (190°C).
- Place the cottage cheese in a high-speed blender or food processor and process until the texture is completely smooth and resembles heavy cream.
- In a large mixing bowl, combine the blended cottage cheese, Greek yogurt, minced garlic, Parmesan cheese, and half (1/4 cup) of the shredded mozzarella cheese.
- Incorporate the dried spinach and chopped artichoke hearts into the cheese mixture, stirring until evenly distributed.
- Season the mixture with salt, black pepper, and red pepper flakes.
- Transfer the mixture into a 1-quart oven-safe baking dish, smoothing the top with a spatula.
- Sprinkle the remaining 1/4 cup of mozzarella cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the dip is bubbling and the cheese on top has melted.
- Optional: Set the oven to broil for the final 2 minutes to achieve a golden-brown crust on the cheese.
- Serve warm with high-protein crackers or fresh vegetable crudites.
Best Ways to Enjoy It
Serve this dip warm and bubbly straight from the oven. Pair it with fresh vegetable crudites like carrots and bell peppers. It also tastes amazing with high-protein crackers or toasted pita bread.
Set the table and enjoy this during a cozy winter movie night. It is the perfect addition to any game day spread. Your guests will keep coming back for more!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge. It stays fresh for up to three days. Reheat it in a 350°F oven for 10 minutes. You can also use a microwave for a quick snack. This recipe is great for meal prep throughout the week.
Tips for Best Results
- Squeeze the spinach very dry to avoid a watery dip.
- Use a high-speed blender for the smoothest cottage cheese texture.
- Do not skip the red pepper flakes for a tiny kick.
- Broil the top for two minutes for a beautiful golden crust.
- Thaw your spinach in the fridge overnight to save time.
- Use fresh garlic instead of powder for the best flavor.
Ways to Switch It Up
- Add chopped kale for extra nutrients and a different texture.
- Stir in some diced jalapeños if you love spicy food.
- Use dairy-free cheese and yogurt for a vegan-friendly version.
Common Questions
Can I use fresh spinach instead of frozen?
Yes, but you must sauté it first. Make sure to squeeze out all the moisture after cooking. Frozen spinach is just a much faster shortcut.
Is this recipe gluten-free?
Yes, all the main ingredients are naturally gluten-free. Just make sure to serve it with gluten-free crackers or veggies. It is a safe and healthy choice for guests.
I hope this creamy dip brings a little extra joy to your next gathering. It is proof that healthy eating can be absolutely delicious. Happy cooking!
— Katie Wood
Ingredients
- 10 oz frozen chopped spinach, thawed and squeezed completely dry
- 14 oz canned artichoke hearts, drained and roughly chopped
- 1 cup low -fat cottage cheese, blended until smooth
- 1/2 cup non -fat plain Greek yogurt
- 1/2 cup shredded part-skim mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic , finely minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat the oven to 375°F (190°C).
- Place the cottage cheese in a high-speed blender or food processor and process until the texture is completely smooth and resembles heavy cream.
- In a large mixing bowl, combine the blended cottage cheese, Greek yogurt, minced garlic, Parmesan cheese, and half (1/4 cup) of the shredded mozzarella cheese.
- Incorporate the dried spinach and chopped artichoke hearts into the cheese mixture, stirring until evenly distributed.
- Season the mixture with salt, black pepper, and red pepper flakes.
- Transfer the mixture into a 1-quart oven-safe baking dish, smoothing the top with a spatula.
- Sprinkle the remaining 1/4 cup of mozzarella cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the dip is bubbling and the cheese on top has melted.
- Optional: Set the oven to broil for the final 2 minutes to achieve a golden-brown crust on the cheese.
- Serve warm with high-protein crackers or fresh vegetable crudites.
