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Cottage cheese spinach artichoke dip is a healthier, high protein appetizer or snack that’s perfect for your next party. It’s creamy, savory, and better than store-bought!
Ever since we discovered how you can swap in cottage cheese as a healthier option for your favorite cheesy recipes, we’ve been cooking with it nonstop. With summer finally upon us, we wanted to make a cold version of our spinach and artichoke dip that you can make ahead for parties and cookouts.
What This Recipe Entails
You can make cottage cheese spinach artichoke dip in less than 10 minutes! All you have to do is sauté the spinach and artichokes a bit, then pulse them in a food processor with the rest of the ingredients.
- Prep time: 5 minutes
- Cook time: 2 to 4 minutes
- Chill time: 1 hour +
You can serve this dip at room temperature, but if you’d like to enjoy it cold you’ll have to refrigerate it for at least an hour. It’s a great make ahead dip for parties and cookouts!
Cottage Cheese Spinach Artichoke Dip Ingredients
You just need 6 ingredients to make cottage cheese spinach artichoke dip:
- Olive oil
- Baby spinach
- Canned artichoke hearts
- Minced garlic
- Low fat cottage cheese (2%)
- Grated parmesan
We recommend using 2% cottage cheese since it’s low in calories yet high in protein. Using cottage cheese as a base for this recipe makes it a healthier dip you can indulge in without feeling weighed down.
How To Make Spinach Artichoke Dip With Cottage Cheese
Grab a frying pan and a food processor, and you can make this cottage cheese spinach dip in less than 10 minutes:
- First, heat the olive oil in a frying pan over medium heat. Once it’s shimmering, add the spinach and sauté until just wilted, about 1 to 2 minutes.
- Next, add the artichoke hearts and minced garlic to the pan. Sauté until softened, another 1 to 2 minutes.
- Then, transfer the contents of the frying pan to a food processor or blender. Add the cottage cheese and grated parmesan, and pulse a few times until the ingredients are well combined and the dip is slightly chunky. Use a rubber spatula to scrape the sides of the food processor as necessary to help everything incorporate.
- Finally, transfer the dip to an airtight container and refrigerate until chilled, at least 1 hour, before serving.
Like we said, you can definitely eat this dip right away if you don’t want to wait! But we think it’s best served cold, so we recommend chilling it in the fridge. If you’re planning to serve it at a party, make it ahead of time and then serve cold when the party starts.
Serving Suggestions
This healthy spinach and artichoke dip is meant to be served cold, which makes it the perfect make ahead party appetizer! Here are a few of our favorite things to serve spinach dip with:
- Pita crackers
- Tortilla chips
- Crostini
- Triscuit thins
- Crudités
Scaling
If you’re serving cottage cheese spinach and artichoke dip at a party or cookout, you’re going to want to make a big batch! It’ll disappear quickly 🙂
You can easily scale this recipe, but here are a few things to note:
- Use an extra large sauté pan to wilt the spinach if you’re making a double batch (or more), so as not to overcrowd the pan.
- Make sure your food processor is large enough to handle the extra volume! If not, use a blender instead.
Storing Leftovers
You’ll want to store the cold spinach and artichoke dip in the fridge in an airtight container. It’ll keep for up to 4 days. Note that it may separate slightly, so you’ll want to give it a good stir before enjoying again.
Whenever we make this dip, we put it right in these 2 cup stoneware dishes. They’re perfect for both serving and storing the dip, so you don’t have to dirty any additional dishes!
Try our easy cottage cheese spinach artichoke dip recipe and let us know what you think by rating, commenting, and sharing below.
Love this recipe? You may enjoy these recipes, too:
- Cottage Cheese Queso
- Cheesy Spinach and Artichoke Dip
- Roasted Cauliflower Hummus
- Black Bean Corn Salsa
To browse more of our latest recipes and seasonal dishes, visit our homepage here.
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Cottage Cheese Spinach Artichoke Dip
Equipment
- Large frying pan
- Food processor or blender
Ingredients
- 1 tablespoon olive oil
- 5 ounces baby spinach
- 4.5 ounces artichoke hearts drained and rinsed
- 1½ teaspoons minced garlic
- 12 ounces low fat cottage cheese 2%
- 1 tablespoon grated parmesan cheese
Instructions
- Heat the olive oil in a frying pan over medium heat. Once it’s shimmering, add the spinach and sauté until just wilted, about 1 to 2 minutes. Then add the artichoke hearts and minced garlic to the pan. Sauté until softened, another 1 to 2 minutes.
- Transfer the contents of the frying pan to a food processor or blender.Add the cottage cheese and grated parmesan, and pulse a few times until the ingredients are well combined and the dip is slightly chunky. Use a rubber spatula to scrape the sides of the food processor as necessary to help everything incorporate.
- Transfer the dip to an airtight container and refrigerate until chilled, at least 1 hour, before serving.
Notes
- Use an extra large sauté pan to wilt the spinach if you’re making a double batch (or more), so as not to overcrowd the pan.
- Make sure your food processor is large enough to handle the extra volume! If not, use a blender instead.
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
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