This High Protein Spinach Artichoke Dip Is a Total Game Changer

It is freezing outside and you need comfort food fast. You want the creamy, cheesy vibes without the heavy calorie crash. This high protein spinach artichoke dip is the answer to your cravings.

It is bubbly, rich, and totally guilt-free. You can eat the whole bowl and feel amazing. This recipe delivers a massive protein punch in every single bite.

Why This Recipe Is a Winner

This dip is perfect for a healthy reset this winter. You get that classic restaurant taste without the grease. It is packed with hidden veggies and lean protein.

Your friends will never guess it uses cottage cheese. The texture is incredibly rich and velvety. It is a total crowd-pleaser for any game day gathering.

Simple Method

Making this is honestly a total breeze. You just blend, stir, and bake. It takes zero chef skills to master this dish.

The blender does all the hard work for you. You will have a hot appetizer in under 40 minutes. It is the ultimate low-effort, high-reward snack.

Ingredients You’ll Need

This recipe uses simple ingredients that pack a nutritional punch. Most of these are likely in your kitchen right now.

• 10 oz frozen chopped spinach, thawed and squeezed dry
• 14 oz canned artichoke hearts, drained and chopped
• 1 cup non-fat plain Greek yogurt
• 1 cup low-fat cottage cheese, blended until smooth
• 2 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1 cup shredded part-skim mozzarella cheese, divided
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1/4 tsp red pepper flakes

Step-by-Step

1. Preheat oven to 375°F (190°C).
2. In a food processor, blend the cottage cheese until completely smooth and no curds remain.
3. In a large mixing bowl, combine the blended cottage cheese, Greek yogurt, minced garlic, parmesan cheese, and 1/2 cup of the shredded mozzarella.
4. Fold in the chopped artichoke hearts and the thoroughly drained spinach until evenly incorporated.
5. Season the mixture with sea salt, black pepper, and red pepper flakes.
6. Transfer the mixture to a 1-quart baking dish and spread into an even layer.
7. Top with the remaining 1/2 cup of mozzarella cheese.
8. Bake for 20 to 25 minutes until the dip is heated through and the cheese is bubbling.
9. Optional: Place under the broiler for 1 to 2 minutes until the cheese topping is golden brown.

Best Ways to Enjoy It

Serve this bubbly dip straight from the oven. Pair it with crunchy bell peppers or cucumber slices. It also tastes amazing with toasted sourdough bread.

Bring this to your next winter potluck. Everyone will ask you for the secret recipe. It is the ultimate party starter for any occasion.

Keep It Fresh

Store any leftovers in an airtight container. It stays fresh in the fridge for three days. You can reheat it easily in the microwave. The flavor actually gets even better the next day.

Pro Tips

• Squeeze the spinach until it is bone dry.
• Use a high-speed blender for the smoothest base.
• Don’t skip the red pepper flakes for heat.
• Broil the top for a perfectly golden crust.
• Use fresh garlic for the best flavor punch.
• Double the recipe for a larger holiday crowd.
• Make sure the artichokes are well-drained before chopping.

Ways to Switch It Up

• Add chopped jalapeños for a spicy kick.
• Stir in some cooked bacon bits for crunch.
• Use kale instead of spinach for extra texture.
• Swap mozzarella for sharp white cheddar cheese.

FAQs

Can I use fresh spinach?

Yes, but you must sauté it first. Make sure to squeeze out all the moisture.

Is the cottage cheese taste strong?

Not at all. Once blended, it just tastes creamy and tangy. It mimics high-fat sour cream perfectly.

You need to try this dip right now. It is the ultimate healthy comfort food!

— Jasmine

High Protein Spinach Artichoke Dip

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Calories: 145

Ingredients Method

Ingredients

  

• 10 oz frozen chopped spinach, thawed and squeezed dry
• 14 oz canned artichoke hearts, drained and chopped
• 1 cup non -fat plain Greek yogurt
• 1 cup low -fat cottage cheese, blended until smooth
• 2 cloves garlic , minced
• 1/2 cup grated parmesan cheese
• 1 cup shredded part-skim mozzarella cheese, divided
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1/4 tsp red pepper flakes

Method

 

1. Preheat oven to 375°F (190°C).
2. In a food processor, blend the cottage cheese until completely smooth and no curds remain.
3. In a large mixing bowl, combine the blended cottage cheese, Greek yogurt, minced garlic, parmesan cheese, and 1/2 cup of the shredded mozzarella.
4. Fold in the chopped artichoke hearts and the thoroughly drained spinach until evenly incorporated.
5. Season the mixture with sea salt, black pepper, and red pepper flakes.
6. Transfer the mixture to a 1-quart baking dish and spread into an even layer.
7. Top with the remaining 1/2 cup of mozzarella cheese.
8. Bake for 20 to 25 minutes until the dip is heated through and the cheese is bubbling.
9. Optional: Place under the broiler for 1 to 2 minutes until the cheese topping is golden brown.