Cottage Cheese Spinach and Artichoke Dip

Name: Cottage Cheese Spinach and Artichoke Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1 cup 2% cottage cheese (224g); 1/2 cup greek yogurt (112g); 1/4 cup light mayo (60g); 1 14-oz. can artichoke hearts; 10 oz. frozen spinach; 3 garlic cloves; 1/2 tsp onion powder; 1/4 tsp salt & pepper; 1 cup shredded mozzarella cheese (112g); 1/2 cup good quality parmesan cheese (56g); Toasted crostinis

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
184 kcal
Course
Appetizer
Cuisine
International

Cottage Cheese Spinach and Artichoke Dip

Heidi Hunt

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Enjoy this lighter take on one of your favorite appetizers! This Cottage Cheese Spinach and Artichoke Dip is made with a blend of Greek yogurt, cottage cheese and light mayo get the same taste you love but without all the extra calories. It’s delicious, creamy and packed with over 16 grams of protein.

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Ingredients

Servings

1 cup 2% cottage cheese (224g)
1/2 cup greek yogurt (112g)
1/4 cup light mayo (60g)
1 14-oz. can artichoke hearts drained and patted dry
10 oz. frozen spinach thawed and squeezed of liquid
3 garlic cloves minced
1/2 tsp onion powder
1/4 tsp salt & pepper more to taste
1 cup shredded mozzarella cheese (112g) divided
1/2 cup good quality parmesan cheese (56g) shredded or grated
Toasted crostinis for serving

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Instructions

Preheat oven to 400 degrees F. Grease a small baking dish (any 7x11 or 8x8 will work).
Blend cottage cheese and greek yogurt in a blender or food processor until creamy.
Add themayo, artichokes, spinach and minced garlic. Blend until combined.
Stir in the onion powder, salt, pepper and mozzarella cheese (you can do this in the blender or dish).
Transfer to the baking dish. Sprinkle the parmesan cheese on top.
Bake for 20-25 minutes or until the cheese is bubbly around the edges. Broil for 1-2 minutes at the end to brown the top (if desired).
Serve with toasted crostinis and enjoy!

Notes

Store leftover dip in an airtight container in the fridge for 3-4 days. Reheat spinach dip in the microwave for 2-3 minutes or until it's hot. Stir halfway through to ensure even reheating.
If your spinach dip turned out liquidy, it's probably because you didn't squeeze enough of the excess water out of the frozen spinach or artichoke hearts. Really try to squeeze AS MUCH liquid as you can from both items to make sure your dip is nice and creamy. Your dip may also turn out thinner if you use fat-free cottage cheese or greek yogurt.

Nutrition Information

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Serving 1/2 cup (125g) Calories 184kcal (9%) Carbohydrates 8.8g (3%) Protein 16.3g (33%) Fat 9.3g (14%) Saturated Fat 4.9g (25%) Cholesterol 27.1mg (9%) Fiber 2.2g (9%) Sugar 2.8g (6%)