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Who doesn’t love this classic restaurant appetizer? Aside from, I guess, people who don’t like spinach. Spinach and artichoke dip appears on so many restaurant menus for good reason. It’s creamy, cheesy, perfect for sharing and so, so good.
My recipe takes the fan favorite dip and turns it into a higher protein, lower fat and lower calorie dip without skimping on the cheesiness. You get the same flavors as the classic dip, but with the added bonus of 30g of protein per serving.
The surprisingly high protein count of this recipe is partly thanks to my homemade high protein cream cheese. But don’t worry, you can use any store-bought cream cheese too. It will still have lots of protein from the cottage cheese and Greek yogurt. And if you don’t like cottage cheese, I have great news for you: it’s blended and mixed with all the other ingredients, so you won’t even know it’s in there.
I love to serve this dip both warm and cold. It’s absolutely delicious both ways, so if you’re not the patient type, skip the oven steps and eat it straight out of the bowl.
Cheesy High Protein Spinach and Artichoke Dip
Equipment
- 1 large sauté pan or pot
- 1 food processor (optional)
- 1 small ceramic or glass baking dish (make sure it's broiler safe)
Ingredients
- 3 packed cups fresh spinach, chopped (see Note 1)
- ¾ tsp salt, or more to taste, divided
- ¾ tsp freshly cracked black pepper, divided
- ½ cup cottage cheese (I use 2%, but any percentage works)
- ½ cup high protein cream cheese (see Note 2)
- â…“ cup fat free Greek yogurt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground mustard
- 1 ¼ cups low fat mozzarella cheese, shredded and divided
- 4 canned artichoke hearts, patted dry and chopped (see Note 3)
- Tortilla chips, crackers, bread or veggies of choice, for serving
Instructions
- Heat a sauté pan or pot over low heat and add the spinach then season with a pinch of salt and pepper
- Cook for about 4-5 minutes until wilted then set aside to cool
- Once cooled, use a wooden spoon to press as much liquid as possible from the spinach (see Note 3)
- Preheat oven to 375℉
- In a food processor, combine the cottage cheese, cream cheese, Greek yogurt, onion powder, garlic powder, ground mustard and remaining salt and pepper and blend until smooth (or mix well by hand)
- Transfer to a bowl and mix in ¾ cup of the mozzarella cheese, the spinach and the artichoke hearts (see Note 3)
- Transfer the mixture to a broiler safe baking dish and smooth flat then top with the remaining mozzarella
- Bake for 20 minutes or until the cheese is melted then broil for 1-2 minutes until cheese is golden and bubbling (see Note 4)
- Serve with tortilla chips, crackers, bread or veggies of choice for dipping
Notes
Nutrition
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