Spinach Artichoke Dip with Cottage Cheese (High-Protein)
|
This spinach artichoke dip with cottage cheese is creamy, high-protein, and made without heavy cream. Blended cottage cheese and Greek yogurt create a smooth base, while well-drained spinach and artichokes keep the dip rich, cheesy, and never watery.
This spinach artichoke dip with cottage cheese is made with blended cottage cheese, Greek yogurt, mozzarella, Parmesan, spinach, artichoke hearts, garlic, and simple seasonings. The cottage cheese is blended smooth, and the spinach and artichokes are thoroughly drained to create a creamy, stable dip.
This recipe solves the two biggest problems people run into with cottage cheese dips: grainy texture and excess water. Blending the cottage cheese first and squeezing the spinach and artichokes well keeps the dip smooth, creamy, and scoopable instead of separated or watery.
This is the kind of dip I make when I want something warm, cheesy, and snack-worthy without feeling heavy afterward. It’s rich, cozy, and perfect for hovering over with chips straight from the fridge.
Why This Spinach Artichoke Dip with Cottage Cheese Works
- Blended cottage cheese stays smooth: Blending it first prevents graininess and keeps the dip creamy, not curdled.
- Spinach and artichokes are fully drained: Squeezing out excess water avoids a watery dip and keeps the texture thick and scoopable.
- Protein-first but still cheesy: Cottage cheese and Greek yogurt add protein without sacrificing the classic spinach artichoke flavor.
- Stable when warmed and reheated: Gentle heat and the right ratios help this dip stay creamy instead of separating.
Ingredients & Substitutions
Here is everything you need to make spinach artichoke dip with cottage cheese:
- Cottage cheese: I blend this completely smooth so the dip stays creamy, not grainy. Full-fat works best, especially brands that aren’t watery.
- Greek yogurt: Adds tang and helps the dip stay stable when warmed. Sour cream works, but Greek yogurt keeps it lighter.
- Mayonnaise: A small amount adds richness and helps the dip stay creamy instead of separating when heated.
- Spinach: Frozen spinach is easiest, but it must be squeezed very dry. Fresh spinach works too if you sauté and squeeze it just as well.
- Artichoke hearts: Canned artichokes are fine, but I always drain and squeeze them so they don’t water down the dip.
- Mozzarella cheese: Gives that classic melty stretch. Any mild, melty cheese works, but mozzarella keeps the flavor familiar.
- Parmesan cheese: Adds salt and depth so the dip doesn’t taste flat. Freshly grated is great, but pre-grated works.
- Garlic: Fresh gives the best flavor, though garlic powder works if you want it milder.
- Seasonings: Onion powder, Italian seasoning, salt, and pepper keep the flavor balanced without overpowering the dip.
Easily Adapt This Recipe for Different Diets
This spinach artichoke dip with cottage cheese is easy to adjust with a few simple swaps, while still keeping the same creamy texture and classic spinach artichoke flavor.
- Gluten-Free: This recipe is naturally gluten-free. Just double-check that your canned artichokes, cheeses, and seasonings are certified gluten-free.
- Dairy-Free: Swap the cottage cheese and Greek yogurt for silken tofu blended smooth with a squeeze of lemon for tang. Use dairy-free mozzarella, Parmesan-style shreds, and dairy-free mayo to keep the dip creamy.
- Vegan: Use the dairy-free swaps above and choose vegan cheeses and mayo. The spinach, artichokes, garlic, and seasonings all stay the same.
💡 Pro Tip: If you try one of these swaps, I’d love to hear how it went. Leave a comment and tell me what you used and how the texture turned out.
How to Make Spinach Artichoke Dip with Cottage Cheese
Step 1: Prep the Spinach
Add 4 cups raw spinach to a skillet over medium heat and cook just until wilted. Transfer the spinach to a clean towel or paper towels, let it cool slightly, then squeeze out as much liquid as possible. Chop the spinach finely and set it aside. This step matters more than it seems and makes the difference between a creamy dip and a watery one.
Step 2: Prep the Artichokes
Drain the 14 oz artichoke hearts and squeeze out any excess liquid using a towel or mesh strainer bag. Chop them into small pieces so they distribute evenly throughout the dip, then set aside.
Step 3: Prep the Creamy Base
Add 1 cup cottage cheese, 1/2 cup Greek yogurt, 1/4 cup mayo, 1 clove garlic, 2 teaspoons Italian seasoning, 1 teaspoon onion powder, 1/2 teaspoon salt, and a dash of pepper to a food processor or blender. Blend until completely smooth. I always blend a little longer than I think I need to so the cottage cheese stays creamy once heated.
Step 4: Mix it All Together
Transfer the blended base to a mixing bowl. Stir in the chopped spinach, chopped artichokes, 1 cup grated mozzarella cheese, and 1/4 cup grated Parmesan cheese until everything is evenly combined.
How to Enjoy This Spinach Artichoke Dip with Cottage Cheese
Enjoy It Cold
This dip tastes great served cold and doesn’t require any cooking. Once everything is mixed together, you can cover it and store it in the fridge for up to a week. I often make it ahead and serve it straight from the fridge with veggies, crackers, or pita chips.
Enjoy It Melted
This dip is also delicious warm with the cheese melted. You can microwave it in 40-second intervals, stirring between each round, until it’s heated through and melty. You can also warm it in a saucepan on the stove over low heat, stirring consistently so it doesn’t scorch or stick to the pan.
Enjoy It Baked
Greek yogurt can curdle if baked at high temperatures, so if you’re baking this version as written, keep the oven very low at 250°F or lower and warm it gently.
If you want to bake the dip at a higher temperature and get a golden, toasted top, omit the Greek yogurt and replace it with additional cottage cheese and mayonnaise. This adjustment keeps the dip creamy and stable while still giving you that classic baked spinach artichoke finish.
My Expert Recipe Tips
- Squeeze the spinach and artichokes more than you think you need to. Every time I’ve rushed this step, the dip ended up looser than I wanted. Getting rid of that extra moisture makes a huge difference.
- Blend the cottage cheese until it’s completely smooth. Even if it looks fine, I usually blend it a little longer so the dip stays creamy when warmed instead of turning grainy.
- Keep the heat gentle if you’re warming it. I’ve learned the hard way that high heat can make dairy separate, so low and slow always gives the best texture.
- Stir often when melting or reheating. Whether it’s on the stove or in the microwave, stirring helps everything heat evenly and keeps the cheese from sticking or burning.
- Taste before adding more salt. Between the cheeses and artichokes, this dip usually needs less salt than expected.
Delicious Serving Suggestions
- With no-yeast French bread: Slice and toast your no-yeast French bread, then serve it warm alongside this dip for an easy appetizer that feels a little special without extra work.
- As a spread on avocado buns: Slather this dip onto your avocado buns and use it as a sandwich base or open-faced toast. It’s especially good with grilled chicken, roasted veggies, or a fried egg.
- With seed crackers: This dip pairs perfectly with crunchy seed crackers when you want something hearty but still nourishing. The texture combo is one of my favorites.
- As a veggie dip: Serve it with bell peppers, cucumbers, carrots, or snap peas for a simple snack that actually keeps you full.
- Alongside a snack board: Add it to a snack board with sliced bread, crackers, veggies, and olives for casual entertaining that doesn’t feel fussy.
Frequently Asked Questions
Looking for more higher-protein dips made with Greek yogurt or cottage cheese? Try one of these next:
Spinach Artichoke Dip with Cottage Cheese (High-Protein)
Gluten-FreeIngredients
- 1 cup cottage cheese
- 1/2 cup greek yogurt
- 1/4 cup mayo
- 4 cups raw spinach
- 14 oz artichoke hearts quartered
- 1 cup mozzarella cheese grated
- 1/4 cup parmesan cheese grated
- 1 clove garlic
- 2 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- dash pepper
Instructions
- Add 4 cups raw spinach to a skillet over medium heat and cook just until wilted. Transfer the spinach to a clean towel or paper towels, let it cool slightly, then squeeze out as much liquid as possible. Chop the spinach finely and set it aside. This step matters more than it seems and makes the difference between a creamy dip and a watery one.
- Drain the 14 oz artichoke hearts and squeeze out any excess liquid using a towel or mesh strainer bag. Chop them into small pieces so they distribute evenly throughout the dip, then set aside.
- Add 1 cup cottage cheese, 1/2 cup Greek yogurt, 1/4 cup mayo, 1 clove garlic, 2 teaspoons Italian seasoning, 1 teaspoon onion powder, 1/2 teaspoon salt, and a dash of pepper to a food processor or blender. Blend until completely smooth. I always blend a little longer than I think I need to so the cottage cheese stays creamy once heated.
- Transfer the blended base to a mixing bowl. Stir in the chopped spinach, chopped artichokes, 1 cup grated mozzarella cheese, and 1/4 cup grated Parmesan cheese until everything is evenly combined.
Enjoy it Cold
- This dip tastes delicious cold and can be stored in the fridge for up to a week.
Enjoy it Melted:Â
- This dip also tastes delicious served warm with the cheese melted. You can either microwave it at 40-second intervals until melted. You can also warm it in a saucepan on the stove. Stir it consistently so it doesn’t burn until melted.
Enjoy it Baked:Â
- Greek yogurt curdles when heated at high temperatures. You can bake this in your oven at a very low temperature of 250°F or lower. Or, if you want to bake it a higher heat and have the top of the dip toasted brown, omit the greek yogurt in the recipe and replace it will additional cottage cheese and mayo.
Video
Notes
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
Looking for more ways to cook and bake with cottage cheese?
Browse all of my cottage cheese recipes, including breakfasts, desserts, sauces, snacks, and savory meals.
This worked exactly as written, and was super delicious!
That’s fantastic, Cassy! Thank you for the review 🙂