Healthy Cottage Cheese Spinach Artichoke Dip

How to make a creamy, healthy cottage cheese spinach artichoke dip with greek yogurt, artichokes, spinach, garlic, mayo, mozzarella & parmesan cheese, and Italian seasoning. Makes a delicious side or snack any day of the week!

How to make a creamy, healthy cottage cheese spinach artichoke dip w/ greek yogurt, artichokes, spinach, garlic, mozzarella & parmesan cheese

Get ready to dip into a creamy and healthy indulgence with my mouthwatering cottage cheese spinach artichoke dip! It combines the goodness of cottage cheese and greek yogurt, resulting in a velvety texture that will make your taste buds dance. I’ve packed it with generous amounts of artichokes, spinach, and garlic, creating a flavorful medley that’s as nutritious as it is delicious. And let’s not forget about the cheese! It has a blend of mozzarella and Parmesan cheese, giving it a gooey, cheesy goodness that will have you coming back for more. 

Whether you’re hosting a gathering or just treating yourself, this dip is the perfect companion for crispy chips or crunchy veggie sticks. You don’t have to wait for a special occasion to enjoy this healthy snack without the unhealthy fats and unnecessary calories of a traditional spinach artichoke dip.

YouTube video

Why You’ll Love This Healthy Cottage Cheese Spinach Artichoke Dip Recipe

  • It’s easy to prep and can be enjoyed cold.
  • You’ll never guess it’s made with cottage cheese.
  • All the ingredients are easily digestible for a gentle tummy.
  • Your kitchen will smell like an Italian restaurant from the delicious ingredients.

How Do You Make My 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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.
Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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. 

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.
How to make a creamy, healthy cottage cheese spinach artichoke dip w/ greek yogurt, artichokes, spinach, garlic, mozzarella & parmesan cheese

Healthy Cottage Cheese Spinach Artichoke Dip

Gluten-Free diet-friendly recipe
How to make a creamy, healthy cottage cheese spinach artichoke dip with greek yogurt, artichokes, spinach, garlic, mayo, mozzarella & parmesan cheese, and Italian seasoning. Makes a delicious side or snack any day of the week!
5 from 2 votes
Servings 10
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes

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.

Video

YouTube video

Nutrition

Calories: 122kcalCarbohydrates: 4gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 17mgSodium: 430mgPotassium: 123mgFiber: 1gSugar: 1gVitamin A: 1261IUVitamin C: 1mgCalcium: 135mgIron: 1mg
Keyword artichoke, cottage cheese, garlic, greek yogurt, mozarella, parmesan, spinach
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

2 Comments

5 from 2 votes (1 rating without comment)

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