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Spinach and Artichoke Dip

Creamy, high-protein spinach and artichoke dip made with cottage cheese and Greek yogurt.

190cal / serving
21gprotein
2servings
25minutes

Ingredients

Base

  • 0.5 cup Artichoke hearts — Finely diced and well drained
  • 0.5 cup Spinach — Cooked, squeezed dry to remove moisture
  • 0.5 cup Cottage cheese — Low-fat, blended until smooth
  • 0.5 cup Greek yogurt — Plain, nonfat or low-fat
  • 2 tablespoons Parmesan cheese
  • 45 grams Low-fat mozzarella cheese — Split between mix and topping
  • 1 teaspoon Cornstarch — Optional, improves thickness and prevents watery texture
  • 1 teaspoon Garlic powder
  • 0.5 teaspoon Onion powder — Optional for added depth
  • Red pepper flakes — Optional for heat
  • 1 teaspoon Lemon juice — Optional, brightens flavor
  • Salt — To taste
  • Black pepper — To taste

Instructions

  1. 1.Preheat oven or air fryer to 325°F.
  2. 2.Cook spinach if needed, then squeeze out as much moisture as possible. Drain and finely dice artichoke hearts.
  3. 3.Blend cottage cheese until smooth and creamy.
  4. 4.In an oven-safe dish, combine spinach, artichokes, blended cottage cheese, Greek yogurt, Parmesan, half of the mozzarella, cornstarch, and seasonings. Mix well.
  5. 5.Top with remaining mozzarella cheese.
  6. 6.Bake or air fry for 13–17 minutes until heated through and lightly golden on top.

Jeff's note

Properly removing moisture from spinach and artichokes is critical to avoid a watery dip. Cornstarch helps stabilize texture.

Servings: 2 servings·Serving size: Half of recipe|Calories: 190|Protein: 21g