Cottage Cheese Protein Spinach Artichoke Dip
A creamy, crowd-pleasing baked dip with a rich, satisfying finish. It is an easy choice for casual gatherings and cozy snacking.
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
Equipment
- food processor
- 1 1/2-quart baking dish
Instructions
- Preheat the oven to 400 degrees F and lightly coat a 1 1/2-quart baking dish with cooking spray.
- 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.
- 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.
- Spread the dip evenly in the prepared baking dish. Top it with the remaining mozzarella and Parmesan.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 166kcalCarbohydrates: 8gProtein: 15gFat: 7g