This post may contain affiliate links. Please read my disclosure policy.
About This Recipe
If you’re looking for the perfect party appetizer, I’ve got you covered with this high protein spinach artichoke dip! This easy recipe has the creamy texture and cheesy flavor you love about the classic spinach artichoke dip but made with with WAY less fat and even more protein!
So how did I make this healthier version with less calories but still pack so much flavor? Simple. Instead of using a ton of cheeses and regular mayonnaise, this healthy dip recipe uses a mixture of cottage cheese, creamy greek yogurt and light mayo! It’s the perfect combo to give this cheesy dip the flavor and consistency you love without all the extra calories.
This creamy spinach artichoke dip makes a great healthy snack or appetizer for your next game day party. I highly recommend serving with my homemade crostini crackers, pita chips or fresh veggies. Or, throw in some cooked chicken and make it a meal!
Looking for more hot dips to try? Check out my Cottage Cheese Queso, Healthy Buffalo Chicken Dip or Mexican Cauliflower Rice Dip!
Why You’ll Love This High Protein Spinach Artichoke Dip
- Lower in fat: This version is way lower in fat than traditional spinach artichoke dip that is made with tons of cheese and mayonnaise.
- High in protein: The combination of greek yogurt and cottage cheese give this baked spinach artichoke dip a serious protein kick.
- Quick and easy: Make this spinach dip from start to finish in just 30 minutes. No crockpot required!
- Ways to enjoy: Enjoy this delicious dip with toasted crostini, carrot sticks or by itself (yes it’s that good!).
- Healthy appetizer: This is one of my favorite dips to serve for game day! I promise it’ll be a huge hit at your next party and one will believe it’s healthy!
- Cottage cheese: I like using 2% cottage cheese to keep this lighter but still achieve the creaminess of the traditional dip. However, you can use full fat cottage cheese or fat free if you prefer.
- Greek yogurt: Use plain greek yogurt to help add extra protein and creaminess to this dip while keeping fat lower. You can use fat-free greek yogurt, 2% or full-fat greek yogurt.
- Light mayo: Traditional spinach dip is made with a mayonnaise base so we use light mayo to keep a similar taste while keeping calories lower.
- Artichoke hearts: Use canned artichoke hearts and be sure to drain and squeeze as much excess moisture as you can to keep this dip from turning out watery.
- Spinach: I used frozen spinach. If using frozen spinach, make sure to thaw and squeeze as much liquid a you can! This prevents your dip from turning out watery. Alternatively, you can also use fresh spinach. Just add spinach to a pan and cook it down until wilted. Let cool, squeeze out any excess liquid, roughly chop and use as directed.
- Seasonings: You’ll need garlic cloves, onion powder, salt, and black pepper.
- Cheese: I used shredded mozzarella and good quality parmesan. I HIGHLY recommend buying a block of cheese and grating yourself for the best taste!
- For serving: Serve with toasted crostini, pita chips, tortilla chips or fresh veggies!
- Chicken: Add shredded chicken to make this even higher in protein!
- Vegetables: Serve this dip with cucumber sticks, baby carrots, or celery for a low-carb option.
- Heat: If you like a little heat to your dips, add some crushed red pepper flakes on top!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat oven to 400 degrees F. Grease a small baking dish (any 7×11 or 8×8 will work). Blend cottage cheese and greek yogurt in a blender or food processor until creamy.
2. Add the mayo, artichokes, spinach and minced garlic. Blend until combined.
3. Stir in the onion powder, salt, pepper and mozzarella cheese (you can do this in the blender or dish).
4. Transfer to the baking dish. Sprinkle the parmesan cheese on top.
5. Bake for 20-25 minutes or until the cheese is bubbly around the edges. Broil for 1-2 minutes at the end to brown the top (if desired).
6. Serve with toasted crostinis and enjoy!
Store leftover dip in an airtight container in the fridge for 3-4 days. Reheat spinach dip in the microwave for 2-3 minutes or until it’s hot. Stir halfway through to ensure even reheating.
I would not recommend freezing this dip.
What To Serve With Spinach Artichoke Dip
- Homemade crostini: Grab your favorite crusty bread and make my simple, homemade crostini recipe for the best crunchy dippers!
- Pita chips: For a lower calorie option, I love cutting up a lavash flatbread or pita and making homemade pita chips. Store-bought pita chips are also delicious!
- Tortilla chips: A classic option for this creamy dip!
- Fresh veggies: For a lower carb option, serve this dip with cucumbers, carrots or bell peppers. You can also make zucchini chips!
- Pretzels: I love the pretzel twists for this healthy artichoke dip!
Why did my spinach dip turn out watery?
If your spinach dip turned out liquidy, it’s probably because you didn’t squeeze enough of the excess water out of the frozen spinach or artichoke hearts. Really try to squeeze AS MUCH liquid as you can from both items to make sure your dip is nice and creamy. Your dip may also turn out thinner if you use fat-free cottage cheese or greek yogurt.
Can I make this spinach dip in the slow cooker?
Yes, if you want to make in the crockpot just dump all your blended ingredients into the crockpot and cook on low for 2-3 hours or until hot and creamy.
Can I prep this dip ahead of time?
Yes, to prepare in advance blend all your ingredients and transfer to baking dish. Cover and store in the fridge until ready to bake. When ready to bake, take dish out of the fridge while you preheat the oven and bake as directed. You may need to cook for an additional 1-2 minutes if cooking straight from the fridge. Just check the center of the dip to make sure it’s heated all the way through.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Cottage Cheese Spinach and Artichoke Dip
Ingredients
- 1 cup 2% cottage cheese (224g)
- 1/2 cup Greek yogurt (112g)
- 1/4 cup light mayo (60g)
- 1 14-oz. can artichoke hearts drained and patted dry
- 10 oz. frozen spinach thawed and squeezed of liquid
- 3 garlic cloves minced
- 1/2 tsp onion powder
- 1/4 tsp salt & pepper more to taste
- 1 cup shredded mozzarella cheese (112g) divided
- 1/2 cup good quality parmesan cheese (56g) shredded or grated
- Toasted crostinis for serving
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
- Preheat oven to 400 degrees F. Grease a small baking dish (any 7×11 or 8×8 will work).
- Blend cottage cheese and greek yogurt in a blender or food processor until creamy.
- Add themayo, artichokes, spinach and minced garlic. Blend until combined.
- Stir in the onion powder, salt, pepper and mozzarella cheese (you can do this in the blender or dish).
- Transfer to the baking dish. Sprinkle the parmesan cheese on top.
- Bake for 20-25 minutes or until the cheese is bubbly around the edges. Broil for 1-2 minutes at the end to brown the top (if desired).
- Serve with toasted crostinis and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
