Cottage Cheese Protein Spinach Artichoke Dip

This cottage cheese protein spinach artichoke dip is a creamy, warm appetizer that is easy to make for a casual get-together or snack.

Blending cottage cheese with Greek yogurt gives the dip a smooth texture without making it feel too heavy. It also adds a mild, creamy taste that works well with the cheese and vegetables.

Since this recipe includes protein in the name, it is a high protein dip. It is a simple way to serve a classic favorite with a little more staying power.

The spinach and artichokes add plenty of texture, while lemon juice and garlic keep every bite fresh and balanced.

Serve it warm with toasted bread, pita wedges, or crisp vegetables. The golden cheese on top makes it especially nice straight from the oven.

Why I Love This Recipe

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

High Protein – Cottage cheese, Greek yogurt, mozzarella, and Parmesan make each scoop much more filling than typical dips.

Classic Flavor – Spinach, tender artichokes, garlic, and lemon create the familiar savory flavor everyone loves in this dip.

Golden Cheese Topping – Mozzarella and Parmesan melt into a bubbly, golden layer that makes every serving extra inviting.

The Ingredients

• 2 cups Whole Milk Cottage Cheese
• 1/2 cup Plain Greek Yogurt
• 1 cup Shredded Mozzarella Cheese, Divided
• 1/2 cup Grated Parmesan Cheese, Divided
• 8 oz Frozen Chopped Spinach, Thawed And Squeezed Dry
• 1 can Artichoke Hearts, Drained And Chopped
• 2 cloves Garlic, Minced
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Crushed Red Pepper
• 1/4 teaspoon Black Pepper
• 2 tablespoons Sliced Green Onions

How to Make This Recipe

Step 1

Preheat the oven to 400 degrees F and lightly coat a 1 1/2-quart baking dish with cooking spray.

Step 2

Blend the cottage cheese and Greek yogurt in a food processor for 1 to 2 minutes, until smooth and creamy. Scrape the mixture into a large bowl.

Step 3

Stir 3/4 cup mozzarella, 1/4 cup Parmesan, spinach, artichoke hearts, garlic, lemon juice, onion powder, salt, crushed red pepper, and black pepper into the cottage cheese mixture.

Step 4

Spread the dip evenly in the prepared baking dish. Top it with the remaining mozzarella and Parmesan.

Step 5

Bake for 22 to 26 minutes, until the edges are bubbling and the center is hot. Broil for 1 to 2 minutes to brown the cheese, watching it closely.

Step 6

Let the dip rest for 5 minutes so it thickens slightly. Sprinkle with green onions and serve warm with toasted bread, pita wedges, or crisp vegetables.

Quick Tips

Blend Until Completely Smooth

Blend the cottage cheese and Greek yogurt for the full 1 to 2 minutes, stopping once to scrape down the sides of the food processor. The mixture should look creamy and smooth with no visible cottage cheese curds.

This step gives the dip its rich, classic spinach artichoke texture while keeping the extra protein from the cottage cheese. A quick blend will leave the finished dip grainy instead of silky.

Remove All Extra Moisture

Squeeze the thawed spinach very well before adding it to the bowl. Wrap it in a clean kitchen towel or several paper towels and press until very little liquid comes out.

Drain the artichoke hearts well, then pat them dry before chopping. Extra liquid from either ingredient can make the dip loose and keep the cheese topping from browning as nicely.

Use Small Artichoke Pieces

Chop the artichoke hearts into small, bite-size pieces, about 1/4 to 1/2 inch wide. Smaller pieces spread through the dip evenly, so every scoop gets spinach, artichoke, and cheese.

Large chunks can make the dip harder to scoop with pita or vegetables. They can also release more moisture into one area as the dip bakes.

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• Cottage Cheese Parmesan Herb Protein Crackers
• Cottage Cheese Protein Flatbread

Quick Answers

How do I keep spinach artichoke dip from turning watery?

Squeeze the thawed spinach very well before adding it, and drain the artichoke hearts fully. Extra moisture is the main reason the dip can seem loose after baking.

Let the dip rest for 5 minutes after it comes out of the oven. This gives the creamy base time to thicken before serving.