Healthy Spinach Artichoke Dip
A lighter, protein-packed version of the classic spinach artichoke dip, made with Greek yogurt and cottage cheese, perfect for snacking or parties.
Ingredients
Dip Ingredients
- 2 cups fresh spinach, chopped Baby spinach works great; rough-chop larger leaves
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup Greek yogurt Use plain, full-fat or 2% for best texture
- 1/2 cup cottage cheese Small curd for smoother texture
- 1/2 cup shredded cheese Mozzarella for stretch or Parmesan for sharpness; you can mix both
- 2 cloves garlic, minced Or 1/2 tsp garlic powder in a pinch
- Salt and black pepper To taste
- Red pepper flakes Optional, for a little heat
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 1-quart baking dish.
- In a medium bowl, combine the chopped spinach, drained artichoke hearts, Greek yogurt, cottage cheese, shredded cheese, and minced garlic. Stir until evenly mixed.
- Season the mixture with salt, pepper, and a pinch of red pepper flakes if you want heat. Taste and adjust seasoning.
- Transfer the dip into the prepared baking dish, spreading it into an even layer.
Baking
- Bake for 25–30 minutes, or until the edges are bubbly and the top is lightly golden.
- Let rest for 5 minutes before serving so it sets slightly.
Serving
- Serve warm with raw veggies, pita chips, or high-protein crackers.
Notes
Cool the dip to room temperature, cover tightly, and refrigerate for up to 3–4 days. Reheat in a 350°F oven for 10–12 minutes or microwave in 30-second bursts. Portion into an airtight container and freeze for up to 2 months.