Cottage Cheese Spinach Artichoke Dip High-Protein
Dive into my high-protein Cottage Cheese Spinach Artichoke Dip! Packed with artichokes, spinach, garlic, and a cheesy blend of mozzarella and Parmesan, it’s made with a creamy base of cottage cheese and Greek yogurt. This healthy dip is perfect for pairing with chips or veggies for a guilt-free snack or appetizer.

Cottage Cheese Spinach Artichoke Dip is the perfect creamy, high-protein snack to satisfy your cravings, but what really sets this recipe apart is the use of cottage cheese and Greek yogurt as the base. Unlike traditional versions that rely on heavy cream and mayonnaise, this dip offers all the cheesy richness you love with a lighter, more nutritious twist.
The artichokes and spinach are generously packed in, adding freshness and texture, while the mozzarella and Parmesan give it that classic gooey cheese pull we all crave. It’s a deliciously guilt-free option that’s still full of flavor, making it perfect for both entertaining and everyday snacking. Plus, it’s quick to prepare with simple, wholesome ingredients you probably already have on hand!
Why You’ll Love This Healthy Cottage Cheese Spinach Artichoke Dip Recipe
- High in protein: Thanks to cottage cheese and Greek yogurt, this dip offers a rich protein boost while still being deliciously creamy.
- Flavor-packed: The combination of artichokes, spinach, garlic, and two kinds of cheese creates a depth of flavor that’s hard to resist.
- Perfect for sharing: Whether it’s a party or a cozy night in, this dip pairs perfectly with chips, veggies, or even crackers.
- Easy to make: With simple ingredients and minimal prep time, this dip comes together in just minutes, making it a go-to recipe for busy days.

Ingredients & Substitutions
Here is everything you need to make the best homemade cottage cheese artichoke dip recipe:
Cottage Cheese: You can substitute ricotta cheese for a slightly different texture and flavor, but it will still keep the dip creamy.
Greek Yogurt: Sour cream works well as a substitute if you want a tangier flavor. For a dairy-free option, use plain coconut yogurt.
Mayo: If you’re avoiding mayo, try using more Greek yogurt or a little bit of mashed avocado for a creamy alternative.
Raw Spinach: Frozen spinach works great here! Just be sure to thaw and drain it well before adding it to the dip.
Artichoke Hearts: Marinated artichoke hearts can add an extra layer of flavor. If you’re out of artichokes, you can use hearts of palm for a different but still tasty option.
Mozzarella Cheese: Any mild, melty cheese like provolone or even Monterey Jack can be swapped in here.
Parmesan Cheese: Pecorino Romano is a great alternative if you want a sharper, saltier flavor.
Garlic: Garlic powder can be used in a pinch, but fresh garlic will give the best flavor.
Italian Seasoning: If you don’t have Italian seasoning, you can mix dried oregano, basil, and thyme to create a similar flavor.
Onion Powder: You can substitute fresh finely chopped onion for a bit more bite, or leave it out if you prefer a smoother texture.
Salt and Pepper: Adjust to your taste or try using garlic salt for an extra garlicky kick!
How to Make My High-Protein Spinach Artichoke Dip Recipe
Step 1: Prep the Spinach
You can use frozen spinach or saute fresh spinach. Pour a tablespoon of olive oil into a hot fry pan to saute fresh spinach. Add the spinach and a dash of salt, and onion powder. Stir with a spatula until the spinach leaves are wilted. Transfer the cooked spinach to a plate lined with a paper towel. Give the spinach a few minutes to cool. Then roll up the spinach in the paper towel, squeeze any excess liquid onto the plate, and discard. Chop the spinach into small pieces and dump in a medium-sized mixing bowl.





Step 2: Prep the Artichokes
Drain the can of artichokes. Use a towel or my favorite mesh strainer bag to squeeze out any excess liquid from the artichokes. Discard the liquid. Transfer the artichokes to a cutting board and dice them into .5″ pieces. Add the chopped artichokes to the mixing bowl with the cooked spinach.


Step 3: Prep the Creamy Base
Add the cottage cheese, greek yogurt, mayo, garlic clove, Italian seasoning, salt, and pepper to a food processor or blender. Blend until smooth.


Step 4: Mix it All Together
Add the creamy base, grated mozzarella, and parmesan cheese to the mixing bowl and stir with a spatula until well combined.



Expert Recipe Tips
Use fresh spinach for best results: If you’re using frozen spinach, make sure to thaw and drain it well to prevent extra water in your dip.
Blending cottage cheese: For an extra smooth and creamy texture, blend the cottage cheese in a food processor before mixing it with the other ingredients.
Cheese substitution tip: If you like a sharper flavor, add a bit of extra Parmesan or swap it with Pecorino Romano.
Delicious Serving Suggestions
- Serve with crunchy veggie sticks: Carrot, celery, and cucumber sticks add a fresh, crisp contrast to the creamy dip.
- Pair with gluten-free crackers: Perfect for a crunchy bite and a gluten-free option.
- Top baked potatoes: Spread a generous spoonful of dip over a warm baked potato for an easy, flavor-packed meal.
- Use as a sandwich spread: Add a dollop to your favorite sandwich for an extra layer of creamy, cheesy goodness.
- Stuff in mushrooms: Spoon the dip into large mushroom caps and bake for a delicious appetizer.
- Serve warm with toasted pita bread: The warm dip pairs beautifully with soft, toasted pita triangles.
- Add to pasta: Stir it into cooked pasta for a creamy, cheesy pasta dish with an added nutritional punch!
Do you love homemade dips? Check out more of my easy and nutritious dip recipes:

Cottage Cheese Spinach Artichoke Dip High-Protein

Ingredients
- 1 cup cottage cheese
- 1/2 cup greek yogurt
- 1/4 cup mayo
- 4 cups raw spinach
- 14 oz artichoke hearts quartered
- 1 cup mozarella 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
- You can use frozen spinach or saute fresh spinach. Pour a tablespoon of olive oil into a hot fry pan to saute fresh spinach. Add the spinach and a dash of salt, and onion powder. Stir with a spatula until the spinach leaves are wilted. Transfer the cooked spinach to a plate lined with a paper towel. Give the spinach a few minutes to cool. Then roll up the spinach in the paper towel, squeeze any excess liquid onto the plate, and discard. Chop the spinach into small pieces and dump in a medium-sized mixing bowl.
- Drain the can of artichokes. Use a towel or my favorite mesh strainer bag to squeeze out any excess liquid from the artichokes. Discard the liquid. Transfer the artichokes to a cutting board and dice them into .5″ pieces. Add the chopped artichokes to the mixing bowl with the cooked spinach.
- Add the cottage cheese, greek yogurt, mayo, garlic clove, Italian seasoning, salt, and pepper to a food processor or blender. Blend until smooth.
- Add the creamy base, grated mozzarella, and parmesan cheese to the mixing bowl and stir with a spatula until well combined
Enjoy it Cold
- This dip tastes delicious cold and can be stored in the fridge for up to a week.
Enjoy it Melted:
- 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:
- 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.
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This worked exactly as written, and was super delicious!
That’s fantastic, Cassy! Thank you for the review 🙂