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Healthy spinach artichoke dip in a grey baking dish with tortilla chips.
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5 from 2 votes

Healthy Spinach Artichoke Dip

Healthy spinach artichoke dip with no mayo, no sour cream, and 15 grams of protein per serving. You’d never know this creamy game day favorite was seriously lightened up.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Dips and Dressings
Cuisine: American
Keyword: Cottage Cheese Recipes, High Protein, No Mayo
Servings: 8 servings
Author: Miranda Galati, MHSc, RD

Equipment

Ingredients

  • 1 cup plain Greek yogurt
  • 1 cup blended cottage cheese
  • ½ cup freshly grated parmesan
  • 1 ½ cups shredded pizza mozzarella cheese divided
  • 2 Tbsp finely chopped chives
  • 1 clove garlic minced
  • 2 tsp Frank's RedHot or similar cayenne pepper hot sauce
  • ½ tsp salt adjust to taste (see notes)
  • black pepper to taste
  • 1 jar (12-oz) marinated artichoke hearts drained, patted dry, and chopped small
  • 5 oz frozen spinach thawed and squeezed of all excess liquid

To Serve

  • tortilla chips, crackers, cubed pumpernickel bread, crostinis, carrot chips, and celery sticks are all great options

Instructions

  • Position oven rack to the middle and pre-heat to 400 F.
  • Add all ingredients to your mixing bowl, using only 1 cup of mozzarella cheese (you’ll use the rest on top of your dip before baking).
  • Mix until combined and smooth. Make sure the frozen spinach is broken up and evenly spread throughout the dip.
  • Transfer to your baking dish and spread to the edges.
  • Top with remaining mozzarella.
  • Transfer to the oven and bake for 10-15 minutes or until the cheese is melted and your dip is warmed through. You’ll know it’s done when the edges are lightly bubbling. If desired, broil for 2-3 minutes or until cheese is browned. Do not over-bake this or the cottage cheese may separate and get watery – you’re just looking to heat and melt it.
  • Serve immediately with chips or veggies of choice. Enjoy!

Notes

  • Do not use non-fat yogurt or cottage cheese. I typically use 2% for both, but higher fat will yield a creamier dip.
  • I prefer freshly grated parmesan to the powdered-type from the deli counter. 
  • Pizza mozzarella is the firm mozzarella that's easy to grate. Do not use soft mozzarella.
  • I use Frank's RedHot because it's more tangy than it is spicy. If you're using a different type of hot sauce, use half the amount.
  • The saltiness of your dip will depend on the specific cottage cheese you're using. Start with less salt, taste, and add more only as needed.
  • It's very important to fully thaw your spinach and squeeze out every last drop of liquid. If you don't, the dip could be watery.
  • Did your dip separate? You likely over-cooked the cottage cheese! Give it a stir and it will come back together.
  • Nutrition facts calculated with low-fat cottage cheese and Greek yogurt.

Nutrition

Calories: 158kcal | Carbohydrates: 7g | Protein: 15g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 883mg | Potassium: 109mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2296IU | Vitamin C: 1mg | Calcium: 254mg | Iron: 1mg