High-Protein Cottage Cheese Spinach Artichoke Dip

This baked cottage cheese spinach artichoke dip is the party appetizer that actually keeps you full. Cottage cheese melts into a creamy, tangy base that tastes rich without a brick of cream cheese.

It bakes up hot and bubbly in under 30 minutes, and the golden top is impossible to resist.

Why This Dip Works

The cottage cheese does two jobs here. It brings a tang that balances the salty artichokes and earthy spinach, and it adds enough protein to make the dip feel like actual food, not just a vehicle for chips.

Blended until smooth, it bakes into a luscious texture that nobody would ever guess started in a tub of cottage cheese. I like this version better than the classic mayo and cream cheese one because I can eat a generous scoop without feeling weighed down.

Ingredients

• 2 cups full-fat cottage cheese: low-fat works but full-fat gives the smoothest result
• 10 oz frozen chopped spinach, thawed and squeezed dry: frozen is fastest; for fresh spinach, see FAQ
• 1 (14-oz) can artichoke hearts, drained and chopped: marinated artichokes can be used, rinse first
• 1 cup shredded mozzarella cheese, divided: half for the mix, half for the top
• ½ cup grated Parmesan cheese: adds salty depth
• 2 garlic cloves, minced
• ¼ tsp salt
• ¼ tsp black pepper
• Pinch red pepper flakes (optional)

Variations and Substitutions

• Make it dairy-free: Use a plant-based cottage cheese and cheese alternatives. The texture will be similar, though the tang will be milder.
• Switch up the greens: Swap spinach for chopped kale or chard; wilt them in a pan first until tender, then squeeze dry.
• Add a crumb topping: Mix ¼ cup panko breadcrumbs with a little olive oil and a tablespoon of Parmesan, and scatter on top before baking for a crispy crust.
• Turn up the heat: Stir in a finely chopped jalapeño or an extra pinch of red pepper flakes.

Why These Cream Cheese Chicken Taquitos Always Hit the Spot is one of our favorite ways to use this dip.

How to Make Cottage Cheese Spinach Artichoke Dip

Step 1: Blend the Cottage Cheese Base

Add the 2 cups cottage cheese, ½ cup Parmesan, ½ cup of the shredded mozzarella (reserve the rest for the top), the minced garlic, ¼ tsp salt, ¼ tsp pepper, and the optional red pepper flakes to a food processor. Blend for about 30 seconds, scraping down the sides once, until the mixture is completely smooth and no cottage cheese curds are visible.

The base will look like a thick, creamy sauce. Taste it now and adjust the salt or pepper. The spinach and artichokes will not add much seasoning, so this is your chance to get it right.

Step 2: Fold in the Spinach and Artichokes

Scrape the blended mixture into a large bowl. Add the squeezed spinach and chopped artichoke hearts. Use a spatula to fold everything together until the greens and artichoke pieces are evenly distributed.

The mixture will be thick and densely packed with vegetables. Break up any clumps of spinach as you fold so every scoop gets a little bit of each ingredient.

Step 3: Bake the Dip

Preheat the oven to 375°F (190°C). Spoon the dip into a 1-quart baking dish or an 8-inch cast iron skillet and spread it into an even layer. Sprinkle the remaining ½ cup mozzarella over the top. Bake for 20 to 25 minutes, until the edges are bubbling and the cheese on top has melted completely.

If you want a deeper golden color, leave the dip in for the full 25 minutes. The bubbly edges are your cue that the dip is heated all the way through.

Step 4: Broil and Serve

Switch the oven to the broil setting and let it heat for a minute. Slide the dish back in and broil for 1 to 2 minutes, watching closely, until the mozzarella on top turns spotty brown and blistered. Remove from the oven and place the hot dish on a trivet or heat-safe board.

Serve immediately with tortilla chips, pita wedges, or crisp vegetables like bell pepper strips and celery. The dip is molten right out of the oven, so warn the first scoop.

Tips for the Best Baked Dip

• Squeeze the spinach until it feels almost dry. Spinach holds a surprising amount of water, and any extra liquid will make the dip watery. Use your hands or a clean kitchen towel and wring out every bit you can.
• Use full-fat cottage cheese for the creamiest texture. Low-fat can work, but it sometimes turns a little grainy when baked. If you only have low-fat, blend it for an extra 30 seconds to help break down the curds.
• Don’t over-bake. You want the dip bubbly and hot, not dried out. As soon as the edges bubble and the top melts, you are good to pull it.
• Make it ahead. Assemble the dip in the baking dish, cover, and refrigerate up to 24 hours. Add about 5 minutes to the bake time since you will be starting from cold.

Bake times by dish size:

Storing Leftover Dip

• Refrigerate: Store any leftover dip in an airtight container for up to 3 days. It will firm up as it chills but reheats beautifully.
• Reheating: Scoop portions into a microwave-safe bowl and heat in 30-second bursts, stirring between, until warmed through. For larger amounts, cover the dish and reheat in a 350°F oven for 10 to 15 minutes.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes, wilt about 6 ounces of fresh spinach in a dry pan until it collapses, let it cool, then squeeze out the liquid before using.

Can I use nonfat cottage cheese?

Nonfat cottage cheese contains more water and less fat, so the dip may be less creamy and the top might not brown as well. For the best result, stick with full-fat or at least 2% cottage cheese.

Is this dip gluten-free?

All the ingredients are naturally gluten-free. Just pair it with gluten-free chips or vegetables if you are serving someone with a sensitivity.

Can I skip the food processor and leave the cottage cheese chunky?

You can, but the dip will have a curdy, lumpy texture instead of a smooth, creamy one. Blending is what gives it that luscious, spreadable consistency.

Cottage Cheese Spinach Artichoke Dip Recipe

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Calories: 200

Ingredients Method Notes

Ingredients

  

• 2 cups full-fat cottage cheese
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 (14-oz) can artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 2 garlic cloves, minced
• ¼ tsp salt
• ¼ tsp black pepper
• Pinch red pepper flakes (optional)

Method

 

1. In a food processor, blend the cottage cheese, Parmesan, ½ cup mozzarella, garlic, salt, pepper, and red pepper flakes until smooth, about 30 seconds.
2. Transfer to a bowl and fold in the squeezed spinach and chopped artichokes.
3. Preheat oven to 375°F. Spread the dip in a 1-quart baking dish, top with remaining ½ cup mozzarella, and bake 20-25 minutes until bubbly.
4. Turn oven to broil, broil 1-2 minutes until the top is golden and blistered. Serve hot.

Notes

If you prefer a crispier top, broil for an extra 30 seconds. The dip will thicken as it cools, so dig in right away for the best texture.