High Protein Spinach Artichoke Dip (Baked and Creamy)

This high protein spinach artichoke dip is the answer when you want a warm, cheesy appetizer that actually keeps you full. Greek yogurt and cottage cheese replace most of the usual cream cheese, so you get a creamy dip with over 13 grams of protein per serving.

It bakes up golden and bubbly in 25 minutes, and even the biggest skeptics go back for more.

Why This Dip Works

The texture is thick and scoopable, not watery, because I blend the cottage cheese until smooth before mixing. A little cream cheese and mozzarella still give it that stretchy, melted quality everyone expects.

Parmesan adds a salty, nutty backbone that makes each bite taste rich, not diet food. And because artichokes and spinach are mostly fiber, the protein from the dairy really stands out.

Ingredients

• 10 oz frozen spinach, thawed: squeeze until very dry
• 14 oz can artichoke hearts, drained: roughly chopped
• 1 cup cottage cheese (small curd, full-fat): gives the creamiest base
• 1 cup plain Greek yogurt (full-fat or 2%): adds tang and more protein
• 4 oz cream cheese, softened: a little goes a long way for richness
• 1/2 cup shredded mozzarella: for that cheesy pull
• 1/4 cup grated Parmesan: salty, nutty depth
• 2 garlic cloves, minced: freshly minced is best
• 1/2 tsp salt: adjust to taste
• 1/4 tsp black pepper: a nice speckle
• 1/4 tsp red pepper flakes (optional): a tiny kick

Variations / Substitutions

• Add cooked chicken: Fold in 1 cup shredded rotisserie chicken for even more protein.
• Go dairy-free: Use dairy-free yogurt, dairy-free cream cheese alternative, and nutritional yeast instead of Parmesan.
• Fresh herb boost: Stir in 2 tbsp chopped fresh dill or parsley right before serving.
• Keep it chunky: Pulse the artichokes briefly in the food processor instead of chopping by hand for a chunkier dip.

If you’re in a spinach artichoke mood, my Baked Spinach Artichoke Chicken is another keeper.

How to Make High Protein Spinach Artichoke Dip

Step 1: Blend the Creamy Base

Add the 1 cup cottage cheese, 4 oz cream cheese, 1 cup Greek yogurt, 2 minced garlic cloves, 1/2 tsp salt, 1/4 tsp pepper, and the 1/4 tsp red pepper flakes (if using) to a food processor. Process until completely smooth, scraping down the sides once or twice.

You want no cottage cheese lumps, so run it a good 30 to 45 seconds. The base should look like thick, velvety ranch dressing.

Step 2: Fold in the Spinach and Artichokes

Squeeze the thawed spinach firmly in a clean kitchen towel to remove as much liquid as you can. Wet spinach makes a watery dip. Transfer the blended base to a large bowl and fold in the 10 oz squeezed spinach, the chopped artichoke hearts, and the 1/2 cup shredded mozzarella.

The mixture will be thick with bits of green and artichoke throughout. Stir until the vegetables are evenly distributed, then taste and add a pinch more salt or pepper if you like.

Step 3: Transfer to a Baking Dish

Scrape the dip into a small oven-safe dish. A 1-quart baking dish or an 8-inch cast iron skillet works perfectly.

Spread it into an even layer and sprinkle the remaining 1/4 cup Parmesan over the top. At this point, the dip can be covered and refrigerated for up to 24 hours if you’re prepping ahead.

Step 4: Bake Until Golden and Bubbly

Preheat your oven to 375°F (190°C). Place the dish in the oven and bake for 20 to 25 minutes, until the edges are bubbling and the top is tinged golden.

If you love an extra-brown crust, switch the broiler on for the last 1 to 2 minutes. Keep a close eye so the cheese doesn’t burn.

Step 5: Scoop and Serve Warm

Let the dip rest for 5 minutes out of the oven. It sets up slightly and won’t scorch anyone. Bring it straight to the table with tortilla chips, pita wedges, or thick-cut cucumber rounds.

It stays warm for a good 20 minutes. This one never lasts long.

A Few Tips for the Best Dip

• Taste the base before baking and adjust salt. The cheese and artichokes vary in saltiness, so you may need a tiny bit more.
• For a chunkier texture, pulse the artichokes in the food processor instead of chopping by hand.
• Stir in a teaspoon of fresh lemon juice just before serving to brighten the whole dish.
• Leftover dip is wonderful as a spread on a toasted bagel or folded into an omelet.

If you need a bigger batch, here’s how to scale it:

Bake in a 9×9 dish and add about 5 minutes to the bake time.

How to Keep Leftovers

• Refrigerate: Store in an airtight container for up to 4 days.
• Reheating: Reheat individual portions in the microwave, or warm the whole dish in a 350°F oven until heated through, about 10 minutes.

What to Serve With High Protein Spinach Artichoke Dip

Crispy tortilla chips are the classic pick. For a lighter option, thick-cut cucumber rounds or raw bell pepper strips give a nice crunch. Warm pita wedges work, too, and they scoop up every last bit.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes, sauté about 6 oz of fresh spinach in a pan until just wilted, then squeeze it and chop. You need that dry texture.

What if I don’t have a food processor?

Use an immersion blender and a deep bowl, or mash the cottage cheese and cream cheese with a fork. The dip will be slightly chunkier, but it still tastes great.

Can I freeze this dip?

Freezing isn’t recommended. The dairy base separates and turns grainy when thawed.

Can I use low-fat dairy?

Yes, but the texture will be less creamy and a bit looser. Full-fat yogurt and cottage cheese are best for that rich, scoopable result.

High Protein 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: 210

Ingredients Method Notes

Ingredients

  

• 10 oz frozen spinach, thawed
• 14 oz can artichoke hearts, drained
• 1 cup cottage cheese (small curd, full-fat)
• 1 cup plain Greek yogurt (full-fat or 2%)
• 4 oz cream cheese, softened
• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Method

 

1. Blend cottage cheese, cream cheese, Greek yogurt, garlic, salt, pepper, and red pepper flakes in a food processor until completely smooth.
2. Squeeze spinach dry, then fold it into the base along with chopped artichokes and mozzarella.
3. Scrape into a 1-quart baking dish, top with Parmesan.
4. Bake at 375°F (190°C) for 20-25 minutes until golden and bubbling.
5. Rest 5 minutes, then scoop and serve warm.

Notes

For the best texture, really squeeze the spinach; excess liquid is the main reason a dip turns out runny. If you prefer a deep golden crust, broil the top for the last minute or two. The unbaked dip can be assembled and refrigerated overnight before baking.