Spinach artichoke dip is one of my all time favorite appetizers, but I wanted a version that was higher in protein, lower in carbs, gluten-free, and still worthy of bringing to any event. This high protein spinach artichoke dip checks all of those boxes, with an ultra thick and cheesy texture and zero “healthy dip” vibes. It works just as well for game day as it does for meal prep!
Why This High-Protein Spinach Artichoke Dip Is the Best
1. Higher protein, less calories and carbs
Using cottage cheese combined with a smaller amount of cream cheese lightens things up and adds protein while still giving you that rich, cheesy texture once baked. The curds melt right in and disappear. Plus, it’s keto friendly and gluten-free.
3. Perfect for making ahead
This dip actually gets better as it sits — I like to make it 1-3 days before I plan to bake it. Making it ahead of time allows the flavors to develop, which makes it ideal for party or game day prep. Just pop it in the oven and enjoy! Bake it in a glass dish or turn it into a bubbling cast iron spinach artichoke dip.
3. Still tastes like the classic appetizer
This is still a classic cheesy spinach artichoke dip at heart—mozzarella, parmesan, cream cheese, spinach, and artichokes—but with a smarter macro profile that fits a low-carb, high-protein lifestyle.
Ingredients Breakdown
See recipe card at the end of the post for full ingredient measurements and units.
Cottage cheese
This is the secret ingredient for making a healthier spinach artichoke dip. It adds protein and creaminess without thinning the dip like yogurt can. Trust me, you would never even know there’s cottage cheese in it.
Cream cheese
Balances the cottage cheese and gives the dip that classic richness you expect.
Artichoke hearts
Use canned artichoke hearts, but trim off any tough outer leaves. Keeping only the tender pieces makes a big difference in texture. My 14 ounce can yielded about 1 cup of chopped artichoke hearts.
Frozen spinach
Thawed and well-drained is key. Any extra moisture will water down the dip. Use paper towels to squeeze out excess moisture before adding to the mixture.
Mozzarella cheese
Adds stretch and that gooey, melty texture. Extra on top is always encouraged. Feel free to use reduced fat or fat free cheese to further reduce calories.
Parmesan cheese
Sharpens the flavor and adds extra cheesiness.
Seasoning to taste
Simple seasoning like salt and pepper is all you need here—the cheeses do most of the work. However, feel free to add some red pepper flakes or hot sauce if you like a bit of spice.
How to Make High-Protein, Keto Spinach Artichoke Dip
1. Prep the artichokes
Drain the artichoke hearts thoroughly. Cut off any tough outer leaves and chop the tender hearts into small pieces. Smaller pieces create a smoother dip, while larger chunks give more texture.
2. Mix the base
Beat the cottage cheese and cream cheese together with an electric mixer until well combined. The mixture does not need to be completely smooth—the texture from the cottage cheese isn’t detectable after baking. However, if you prefer a totally smooth base, you can use a food processor.
3. Mix everything together
Stir in the chopped artichokes, thawed spinach, mozzarella, parmesan, salt, and pepper until evenly combined.
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I'll email this post to you, so you can come back to it later! -Sarah
4. Transfer to baking dish
Spread the mixture evenly into an 8- or 9-inch glass, ceramic, or cast iron baking dish.
5. Chill (optional but recommended)
Cover and refrigerate until ready to bake. If you have time to refrigerate overnight or even 1–2 days, the flavors develop even more as it sits.
6. Bake
Add extra shredded mozzarella on top before baking, if desired. Bake at 375°F uncovered until hot and bubbly, about 25-30 minutes. Broil for 1-2 minutes, watching closely, if desired.
Tips for Success
Drain spinach well: Squeeze as much liquid as possible out of the spinach to avoid a watery dip.
Cast iron option: For a true cast iron spinach artichoke dip, bake directly in a cast iron skillet for crisp, golden edges.
Make ahead friendly: This dip is even better after sitting overnight, making it perfect for entertaining.
Spinach Artichoke Dip Serving Suggestions
- Fresh vegetables like bell pepper strips, cucumber rounds, celery, broccoli, or cauliflower for a low-carb option
- Keto crackers or cheese crisps for scooping without adding extra carbs
- Toasted baguette, crostini, or tortilla chips
- Low-carb tortillas or wraps, warmed and cut into wedges
- As a topping for grilled chicken or steak
- Spread inside a low-carb wrap with rotisserie chicken
- Dolloped over roasted vegetables
- Served warm in a cast iron skillet straight from the oven for entertaining
Try This High Protein Spinach Artichoke Dip!
If you’re craving a cheesy spinach artichoke dip that fits your keto goals and actually keeps you full, this recipe is it. Make it for a party—or don’t share it at all. I won’t judge.
Rate the recipe, leave a comment, and tag me on Instagram if you make it—I love seeing your recreations.
XO,
Sarah
High Protein Spinach Artichoke Dip
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
- 1 cup cottage cheese
- ½ cup cream cheese
- 14 oz can artichoke hearts, drained and chopped
- 1 cup frozen spinach thawed and well drained
- 1 cup shredded mozzarella cheese plus more for topping if desired
- ¼ cup grated parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the artichokes: Drain the artichoke hearts thoroughly, trimming off any tough outer leaves. Chop the tender hearts into small pieces, adjusting size based on whether you prefer a smoother or chunkier dip. One 14oz can should yield about 1 cup of chopped artichoke hearts.
- Blend the base: Beat the cottage cheese and cream cheese together with an electric mixer until well combined. The mixture does not need to be completely smooth, as the texture is not detectable after baking. For a completely smooth base, use a food processor.
- Mix the dip: Stir the chopped artichokes, thawed spinach, mozzarella cheese, parmesan cheese, salt, and pepper into the cheese mixture until evenly combined.
- Transfer to dish: Spread the mixture evenly into an 8- or 9-inch glass, ceramic, or cast iron baking dish.
- Chill (optional): Cover and refrigerate until ready to bake. For best flavor, refrigerate overnight or up to 2 days before baking.
- Bake: Add extra shredded mozzarella on top before baking. Bake at 375°F uncovered for 25-30 minutes, until hot and bubbly. Broil for 1-2 minutes, watching closely, if desired.
So good you’d never even know it’s healthier!
Best dip I’ve ever had. Making it for the football game this afternoon