This high protein spinach and artichoke dip is made with blended cottage cheese for a creamy, healthier twist on the classic with 20g protein per serving.
Creamy, cheesy, and secretly nourishing—this high protein cottage cheese spinach and artichoke dip delivers classic comfort with a macro-friendly twist. By blending cottage cheese and Greek yogurt into a silky base, you get all the indulgence of the original recipe with extra protein and less heaviness. Perfect for game day, dinner parties, or a cozy snack night.
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Why You'll Love This Recipe
- High in protein thanks to blended cottage cheese and Greek yogurt.
- Ultra-creamy texture without cream cheese.
- Quick & easy—minimal prep, simple ingredients.
- Crowd-pleasing and dippable with chips, crackers, or veggies
- 20g of protein per ¼ of the dip!
- A delicious appetizer that is perfect for your Super Bowl game day menu.
- This recipe can be made ahead of time and simply popped in the oven just before serving.
Add this to your Super Bowl menu with my cottage cheese buffalo chicken dip, creamy white cheddar mac and cheese, blender salsa, air fryer jalapeño poppers, easy bang bang shrimp, and mango pico de gallo.
Ingredients & Substitutions
Here is everything you'll need to make this healthy spinach dip:
- 2% Cottage Cheese: When blended, cottage cheese becomes ultra-smooth and adds a big protein boost. I don't recommend using lower fat cottage cheese because it can become watery.
- Plain 2% Greek Yogurt: Adds creaminess and tang while keeping the dip high in protein. Again, don't go low fat for this recipe.
- Light Mayo: A small amount of mayo helps mimic the richness of traditional spinach artichoke dip without overpowering the flavor.
- Fresh Garlic: Adds depth and sharpness.
- Onion: Adds subtle sweetness and savory flavor to the blended base. I like to use a white or yellow onion.
- Frozen Spinach: Convenient and budget-friendly. Be sure it’s fully thawed and well-squeezed to remove all water.
- Seasonings: Garlic powder, onion powder, salt, pepper
- Artichoke Hearts: Provide the classic spinach-artichoke flavor and texture. I prefer to leave these in chunks and mix them in by hand for texture.
- Shredded Mozzarella or Monterey Jack: These melt beautifully and keep the dip mild and creamy.
- For dipping: Corn tortilla chips, carrots, celery sticks, ruffle chips, baguette slices, pita chips, etc.
Equipment
This recipe requires minimal equipment. I recommend using a blender or food processor to blend the cottage cheese and the other dip ingredients. You will also need a spatula and a medium size oven-safe baking dish.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list, instructions, and macros.
Preheat the oven to 400ºF.
(1) In a blender or food processor, pulse together the cottage cheese, yogurt, mayonnaise, onion, garlic, spinach, and seasonings.
(2) By hand, stir in the chopped artichokes and most of the cheese.
(3) Transfer to an oven safe baking dish and top with some extra shredded cheese.
(4) Bake at 400ºF for 20 minutes & broil for 2-5 minutes until the cheese is crispy.
Enjoy while hot with tortilla chips or sliced veggies!
Variations
- Extra cheesy: Add a handful of grated parmesan cheese.
- Spicy: Stir in red pepper flakes or diced jalapeño.
- Herby: Finish with chopped basil or parsley.
- Dairy swap: Use all Greek yogurt instead of mayo for a tangier profile.
How to Serve
- With tortilla chips, pita chips, or naan bread.
- As a spread for sandwiches or wraps.
- Spooned over baked chicken or roasted potatoes.
- With crunchy veggies like bell peppers and cucumber.
Storage & Make-Ahead
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven or microwave until heated through.
- Make-ahead friendly: Assemble up to 24 hours in advance and bake before serving.
Expert Tips
Here are some of my top tips and tricks for the best cottage cheese spinach dip:
- Drain the spinach really well. Excess moisture will thin the dip.
- Blend until ultra-smooth. This step transforms cottage cheese into a cream-cheese-like base.
- Freshly shredded cheese melts better than pre-shredded.
- Broil the dip at the end for a crispy cheese top.
Frequently Asked Questions
Yes! When blended, cottage cheese becomes smooth and creamy, making it a high-protein alternative to cream cheese.
No—the flavor disappears once blended and baked, leaving a classic cheesy spinach-artichoke taste.
You can serve it cold, but baking enhances the flavor and gives it that traditional bubbly finish.
It’s a lighter, higher-protein option compared to traditional recipes, while still being rich and satisfying.
If you love classic comfort food but want something a little more nourishing, this high protein cottage cheese spinach and artichoke dip is a must-try. It’s proof that healthier swaps don’t mean sacrificing flavor! Add it to your game day spread and enjoy.
More Game Day Recipes
- Football Cheese Ball Recipe
- High Protein Buffalo Chicken Dip
- Blender Salsa with Fresh Tomatoes
- Rotisserie Buffalo Chicken Dip
Have you made this cottage cheese spinach dip? I'd very much appreciate it if you leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Cottage Cheese Spinach Artichoke Dip
Ingredients
- 1 cup 2% cottage cheese 250g
- ½ cup plain 2% greek yogurt 116g
- ¼ cup light mayonnaise 60g
- ½ medium white onion
- 2 cloves garlic
- 1 cup frozen spinach 150g, thawed and squeezed
- ¼ teaspoon each: salt, pepper, garlic powder, onion powder
- 14 oz can artichoke hearts drained and chopped
- 1 cup shredded havarti or monterey jack cheese 100g
Instructions
- Preheat the oven to 400ºF.
- In a blender or food processor, pulse together the cottage cheese, yogurt, mayonnaise, onion, garlic, spinach, and seasonings.
- By hand, stir in the chopped artichokes and most of the cheese.
- Transfer to an oven safe baking dish and top with some extra shredded cheese. Bake at 400ºF for 20 minutes & broil for 2-5 minutes until the cheese is crispy.
- Enjoy while hot with tortilla chips or sliced veggies!
Notes
- I recommend not using non-fat cottage cheese and yogurt, as it can make the dish too watery.
- Be sure to thaw and squeeze the spinach with a paper towel. Get as much liquid out as you can before blending.
- Make ahead: You can mix the dip and place it in the dish the day before you want to serve it. Cover with foil and refrigerate, then bake as directed.
- Storage: Leftover dip can be stored in the fridge in an airtight container for 3 days. Reheat again in the oven or microwave until warm.
- Freezing: I don't recommend freezing this dip.
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