Easy High Protein Spinach Artichoke Dip
This High Protein Spinach Artichoke Dip is everything you love about the classic spinach artichoke dip, but with a healthier twist. It’s packed with extra protein yet is still creamy, cheesy, and totally delicious. Whether you’re serving it up for game day, a next party, or just need a quick afternoon snack, this dip delivers serious cheesy flavor without the heavy ingredients of traditional recipes.
Made with a mixture of cottage cheese, Greek yogurt, and mozzarella cheese, this healthy spinach artichoke dip recipe has the perfect creamy texture and grams of protein to keep you full and satisfied. Grab your low-carb crackers, cut veggies, or even pita chips, and dive in!
About This Yummy Spinach Artichoke Dip
Unlike traditional spinach artichoke dips loaded with sour cream and regular mayo, this high protein spinach artichoke dip swaps in full-fat cottage cheese and full-fat Greek yogurt for a creamy base that’s lighter, higher in protein, and still rich and indulgent.
Thanks to artichoke hearts, fresh spinach, and a blend of melty cheeses, this dip is the perfect appetizer for any occasion. Whether you bake it in the oven or make it in the slow cooker, it’s an easy recipe that’s sure to be a game changer.
Why You’ll Love It
This dip is top notch and here are some of the key reasons why you are about to fall in love with it:
- Thanks to full-fat cottage cheese, Greek yogurt, and cheesy flavor, this dip delivers serious protein content.
- All the creamy texture of the classic dip but with healthier fats.
- Perfect with cut veggies, low-carb crackers, or even hearts of palm chips.
- The process is simple and you’ll never want to buy that store-bought dip again.
- Whether it’s a Super Bowl party, a healthy snack, or an afternoon pick-me-up, this dip fits the bill.
Key Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Fresh Spinach: A few ounces of fresh spinach, wilted in a skillet, adds vibrant color and nutrients. Be sure to drain any excess moisture before mixing.
- Artichoke Hearts: Chopped artichoke hearts bring that classic flavor and a slight cheesy dip texture. You can buy this ingredient canned or use artichoke hearts marinated in olive oil.
- Cottage Cheese & Greek Yogurt: These two are the secret to the creamy base, packing in extra protein while keeping things light.
- Avocado Oil Mayonnaise: A healthier version of regular mayo, adding richness without weighing down the dip.
- Mozzarella & Pepper Jack Cheese: This cheesy dip gets its gooey goodness from a blend of mozzarella cheese and pepper jack for a little heat.
- Garlic & Onion Powder: A mix of fresh garlic, garlic powder, and onion powder gives this dip that signature bold flavor.
Ingredient Swaps and Additions
While this dish is perfect as is, you could make it your own with the following swaps and additions:
Swaps
- Mozzarella Cheese: Swap for parmesan cheese for a sharper bite.
- Greek Yogurt: Use cream cheese for a thicker dip.
- Avocado Oil Mayo: Omit it for a completely Greek yogurt-based dip.
Additions
- Protein Boost: Stir in chopped chicken breast for extra protein content.
- Extra Flavor: Add red pepper flakes for some heat or nutritional yeast for a dairy-free umami boost.
- More Veggies: Toss in red onion, green onions, diced jalapeños or bell peppers for more texture.
How to Make High Protein Spinach Artichoke Dip
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card.
Step 1 – Sauté the Spinach
In a large skillet, heat avocado oil over medium heat. Add the fresh spinach and cook for 2-3 minutes until wilted. Drain any excess water and transfer to a large mixing bowl.
Step 2 – Blend the Base
In a food processor, combine cottage cheese, Greek yogurt, avocado oil mayonnaise, garlic powder, onion powder, and dried basil. Blend until smooth.
Step 3 – Mix Everything Together
Transfer the blended mixture into the large mixing bowl with the spinach. Stir in chopped artichoke hearts, half of the mozzarella cheese, and half of the pepper jack cheese.
Step 4 – Bake the Dip
Pour the dip mixture into a baking dish, sprinkle with the remaining cheese, and bake at 350°F for 20-25 minutes, until golden brown and bubbly.
Step 5 – Serve & Enjoy
Let cool for 5 minutes, then serve with tortilla chips, pita chips, cut veggies, or low-carb crackers!
FAQs
Yes! Cook on low heat for about 2 hours, stirring occasionally, until the cheese is fully melted.
Store in an airtight container in the refrigerator for up to 10 days. Reheat in the oven at 300°F or in the microwave until fully heated through.
After cooking, press the spinach with a paper towel or strain it in a fine mesh sieve to remove excess liquid.
Absolutely! Mix everything together and store it in the fridge. Bake right before serving for the best results.
How to Store
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in a baking dish and warm at 300°F until bubbly, or microwave for 30-60 seconds.
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High Protein Spinach Artichoke Dip
This high-protein spinach artichoke dip is made with Greek yogurt and cottage cheese, two ingredients that up the protein and creates a rich and creamy dip.
Ingredients
- 1 tablespoon avocado oil or olive oil
- 3-4 ounces fresh baby spinach, chopped
- 1-½ cups cottage cheese
- ½ cup Greek yogurt
- ¼ cup avocado oil mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried basil
- 1 cup artichoke hearts, drained and chopped
- ½ cup grated mozzarella, divided
- ½ cup grated pepper jack cheese, divided
- Cut veggies or low-carb crackers for serving
Instructions
- Preheat the oven to 350°F. Grease a medium baking dish with some avocado oil or spray.
- Add 1 tablespoon of avocado oil to a large skillet set over medium heat. Add the baby spinach and cook for 3-4 minutes or until the spinach wilts. Turn off the heat and push the spinach to one side of the pan, tilting the pan to let any of the excess water drain to the other side. Spoon the spinach into a medium mixing bowl to cool.
- In a food processor, combine the cottage cheese, Greek yogurt, avocado oil mayonnaise, garlic powder, onion powder, salt, and dried basil. Process on low speed, just until the mixture is smooth.
- Transfer the mixture into the bowl with the spinach. Add the chopped artichoke hearts, half of the mozzarella and half of the pepper jack cheese. Mix until well combined.
- Transfer the dip into the baking dish and top with the remaining cheese. Place the dish in the oven to bake for 20-25 minutes or until lightly browned and the cheese is melted and bubbly.
- Remove and let cool for 5 minutes. Serve with your favorite low-carb crackers or cut veggies.
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