High Protein Spinach Artichoke Dip

Sarah

5 from 2 votes

Creamy, cheesy high-protein spinach artichoke dip made with cottage cheese, cream cheese, spinach, and artichokes. Keto-friendly, gluten-free, and perfect for game day, parties or meal prep.

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer, Side Dish, Snack

Cuisine American

Servings servings

Calories 202kcal

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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.

Notes

Nutrition: use low-fat cottage cheese and cream cheese, and/or reduce amount of mozzarella to lower calories.

Drain well: Squeeze as much liquid as possible out of the spinach to avoid a watery dip.

Make ahead: This dip tastes even better after sitting overnight in the refrigerator.

Pan: use an 8 or 9-inch round or square baking dish. I used a glass 9-inch pie pan. You can also use a ceramic or cast iron baking pan.

Nutrition

Calories: 202kcalCarbohydrates: 8gProtein: 13gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 43mgSodium: 704mgPotassium: 173mgFiber: 2gSugar: 3gVitamin A: 3514IUVitamin C: 1mgCalcium: 212mgIron: 1mg

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