Cottage Cheese Spinach Artichoke Dip
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. Perfect for parties or snacking.
Servings: 4
Calories: 275kcal
Equipment
- High powered blender
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.
Nutrition
Calories: 275kcal | Carbohydrates: 13g | Protein: 19g | Fat: 14g | Saturated Fat: 6.6g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 820mg | Potassium: 562mg | Fiber: 7.2g | Sugar: 5.8g | Vitamin A: 315IU | Vitamin C: 8.9mg | Calcium: 367mg | Iron: 1.5mg