Cottage Cheese Protein Spinach Artichoke Dip

Spinach artichoke dip is one of those classic snacks that everyone seems to love. Today I want to show you my version made with cottage cheese.

The cottage cheese is what makes this dip so good. Once you blend it, it turns creamy and smooth, and it gives the dip a nice thick, scoopable texture.

It also makes this recipe high protein, so you can enjoy it without feeling like it’s just an empty snack.

You still get all the flavors you expect from a good spinach artichoke dip. Warm, cheesy, a little tangy, with a small kick from the red pepper flakes.

It bakes in under half an hour and comes out bubbling and golden on top. Perfect for sharing or just keeping to yourself.

Why I Love This Recipe

Rich and Creamy – Blended cottage cheese and Greek yogurt create a smooth, velvety base that feels wonderfully satisfying.

High in Protein – Cottage cheese, Greek yogurt, mozzarella, and Parmesan make every serving a satisfying high-protein choice.

Classic Savory Flavor – Spinach, artichokes, garlic, and two cheeses deliver the comforting flavor people love in this dip.

Perfectly Scoopable – The baked dip thickens as it rests, creating a creamy texture that stays nicely on every dipper.

The Ingredients

• 2 cups Low-Fat Cottage Cheese
• 1/2 cup Plain Greek Yogurt
• 1 cup Shredded Mozzarella Cheese
• 1/2 cup Grated Parmesan Cheese
• 1 1/2 cups Chopped Frozen Spinach, Thawed And Squeezed Dry
• 1 cup Chopped Marinated Artichoke Hearts
• 2 Garlic Cloves, Minced
• 1 tbsp Lemon Juice
• 1/2 tsp Fine Sea Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Crushed Red Pepper Flakes

How to Make This Recipe

Step 1

Preheat the oven to 400 F and lightly grease a small baking dish.

Step 2

Blend the cottage cheese, Greek yogurt, lemon juice, salt, black pepper, and red pepper flakes until smooth.

Step 3

Stir the blended mixture with the spinach, artichokes, garlic, mozzarella, and Parmesan.

Step 4

Spread the dip evenly into the prepared baking dish.

Step 5

Bake for 22 to 25 minutes, until bubbling around the edges and lightly golden on top.

Step 6

Rest the dip for 5 minutes before serving so it thickens into a scoopable texture.

Quick Tips

Squeeze the Spinach Very Dry

Thawed spinach holds more water than it looks like it does. Press it firmly in a clean kitchen towel until no more liquid comes out.

Measure the spinach after squeezing it dry. Too much leftover water will make the dip loose and can create liquid around the edges.

Drain the Artichokes Well

Let the marinated artichokes drain in a strainer, then gently blot them with a paper towel. Extra marinade can make the dip oily and overly tangy.

Chop the artichokes into pieces about 1/2 inch wide. This gives you artichoke in every scoop without leaving pieces that are too large for the creamy dip.

Blend the Base Until Silky

Blend the cottage cheese mixture for 45 to 60 seconds, then scrape down the sides and blend again if needed. It should look smooth with no visible cottage cheese curds.

This step gives the protein rich base a creamy texture that feels more like a classic spinach artichoke dip. A quick blend may leave it slightly grainy.

More Favorites

• Cottage Cheese Garlic Parmesan Pull-Apart Bread
• Cottage Cheese Parmesan Herb Protein Crackers
• Cottage Cheese Protein Flatbread

Quick Answers

Can I use fresh spinach instead of frozen?

Yes. Cook the fresh spinach until wilted, let it cool, and squeeze out as much moisture as possible before adding it to the dip.

Use about 5 to 6 cups of fresh spinach to replace the frozen spinach.