Spinach Artichoke Cottage Cheese Dip
The beloved spinach artichoke dip as we know it gets bulked up with protein in this delicious cottage cheese dip recipe! You get the same great flavors and rich textures, but with the nutritional benefits of cottage cheese and plain Greek yogurt.
Servings: 20 TBSP (approx.)
Ingredients
- 1 cup full fat cottage cheese
- 3/4 cup full fat plain Greek yogurt
- 1/3 cup light mayonnaise
- 14 oz can of artichoke hearts packed in water; drained, squeezed to rid of excess water, and patted dry with a paper towel I don't recommend artichoke hearts packed in brine or oil
- 10 oz frozen spinach; thawed and squeezed to rid of excess water, then patted with a paper towel
- 2 garlic cloves, minced
- 1 tsp onion powder
- 1 tsp dried parsley
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- 1 cup shredded mozzarella, divided
- 1/3 cup grated parmesan cheese
Instructions
- Preheat the oven to 400º F. Prepare a small baking dish (6 x 9″, 8 x 8″—something around this size).
- Thaw the frozen spinach in the microwave as per the instructions on the package. Once thawed, transfer the spinach to a colander in the sink or over a bowl to let excess liquid drip out. Once it's cook enough to handle, squeeze it hard in bunches numerous times to release excess liquid. Using a cheesecloth is helpful if you have one. Get as much liquid out of the spinach as possible, then roughly chop it on a cutting board; set aside.
- Drain the artichoke hearts and give them a good squeeze to rid of excess water and moisture. Gently pat them with a paper towel, roughly chop them, and set aside.
- Dump the cottage cheese and Greek yogurt into a stand blender and blend until smooth.
- Add the mayonnaise, minced garlic, half of the artichokes, and half of the spinach to the blender. Blend again until smooth.
- Transfer the mixture to your baking dish. Stir in the remaining chopped artichokes, spinach, onion powder, dried parsley, sea salt, pepper, and half of the shredded mozzarella. Stir well until it’s all blended, then spread the mixture out into an even layer in the dish.
- Sprinkle the rest of the shredded mozzarella evenly over the dip, followed by the grated parmesan. Place it in the oven for about 20 minutes, or until the cheese is bubbly. If you want to brown the cheese a bit, set the broiler at the end and let it broil for a minute, or until the cheese slightly browns.
- Serve with tortilla chips, crostini, or crackers.
Notes
If you prefer a smooth dip with no texture, you can add all of the spinach and artichokes into the blender to blend. I like some chunky texture there, which is why I only blend half.
Nutrition
Serving: 1TBSP | Calories: 57kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Fiber: 1g | Sugar: 2g