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This Cottage Cheese Spinach Artichoke Dip is made with blended cottage cheese, cream cheese, fresh spinach and marinated artichoke hearts, all baked under a layer of melty mozzarella. It’s a lighter, vegetarian take on the classic with 15 grams of protein per serving, and it’s ready in 30 minutes.

A spoonful of cheesy spinach artichoke dip being lifted from a white baking dish, with stretchy melted cheese pulling away.

Notes From My Kitchen

Spinach artichoke dip is one of my favourite appetizers, but most versions are so heavy that a few bites is all it takes. I wanted a lighter version I could keep going back to, so I gave it the same blended cottage cheese treatment as my Cottage Cheese Queso Dip and Cottage Cheese Mac And Cheese.

It took three rounds of testing to land on this cottage cheese spinach artichoke dip. My first round used cottage cheese straight from the tub without blending it. It was still yummy, but you could see and feel the curds, so it wasn’t the smooth, creamy dip I was after.

For round two, I blended the cottage cheese and stirred the mozzarella right into the dip, the way a lot of other cottage cheese versions do. It was fine, but it didn’t add anything, especially since there’s already a layer of mozzarella melting on top. It just made the dip heavier. Now I keep all of the mozzarella on top, where it gets melty, bubbly and gooey.

Round three is where it all came together. I added a few tablespoons of cream cheese to the blended cottage cheese, and it made such a big difference. It’s the ingredient I feel most other cottage cheese spinach dips are missing, and it gives this one so much more creaminess and richness.

Recipe Highlights

  • High in protein: Blended cottage cheese makes this a snack that actually keeps you full. For another high-protein snack, try my Cottage Cheese Pizza Buns.
  • Easy to make: It takes about 10 minutes to throw together, then the oven does the rest.
  • Lighter than the classic: All the creamy, cheesy flavour of a spinach artichoke dip without feeling heavy.
  • Party or portion friendly: Bake it in one dish for sharing or in 4 individual ramekins for your own little portions.
  • Good hot or cold: It’s best bubbly from the oven, but I also love it cold straight from the fridge.

Key Ingredients

Ingredients to make cottage cheese spinach artichoke dip.
  • Cottage cheese: I recommend 2% cottage cheese because a little bit of fat adds nice flavour, but you can use any percentage you like. Use up the rest of the tub in my Cottage Cheese Almond Flour Bagels or my Cottage Cheese Cookie Dough.
  • Cream cheese: This is what makes this dip so creamy and rich. Full fat or light cream cheese both work. Make sure it’s softened so it blends easily.
  • Spinach: Fresh spinach is my preference, but frozen works if that’s what you have on hand. If using frozen, squeeze out as much liquid as possible or you’ll end up with a watery dip. Leftover fresh spinach is great in my Baked Feta Orzo With Cherry Tomatoes And Spinach.
  • Marinated artichoke hearts: Get the ones that come in a jar of oil for the best taste. Chop them into small pieces so you get a little artichoke in every bite.

How To Make Spinach Artichoke Dip With Cottage Cheese

*This is a recipe overview. The full recipe with measurements is below in the recipe card.

Fresh baby spinach in a large skillet with a wooden spoon, ready to wilt for cottage cheese spinach artichoke dip.

Step 1: Sauté the garlic in olive oil, then add the spinach.

Wilted spinach in a skillet with a wooden spoon.

Step 2: Cook until the spinach is wilted.

Wilted spinach, chopped artichoke hearts and cheese in a glass mixing bowl with a spatula, ready to stir together.

Step 3: Blend the cottage cheese and cream cheese, then add to a bowl with the spinach, Parmesan, artichoke hearts and seasonings.

Creamy spinach artichoke dip mixture stirred together in a glass mixing bowl with a spatula.

Step 4: Stir until creamy and combined.

Unbaked cottage cheese spinach artichoke dip spread into a white rectangular baking dish.

Step 5: Spread into a baking dish and top with mozzarella.

Baked cottage cheese spinach artichoke dip with a golden, bubbly cheese top in a white baking dish, with tortilla chips on the side.

Step 6: Bake until hot, bubbly and golden.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm, or eat it cold.

Jess’s Tips

  • Taste before baking: Parmesan and marinated artichokes are both salty, so taste the dip before it goes in the oven and adjust the salt as needed.
  • Use a small baking dish: A small dish (about 3 cups, or a 6-inch round) keeps the dip nice and thick so you get plenty of dip under the cheesy top.
  • Watch it under the broiler: The cheese can go from golden to burnt quickly, so keep a close eye on it for those last 1 to 2 minutes.
  • Pick your dippers: Crackers, pita chips and veggies all work. For a homemade option, serve it with my Flaxseed Crackers or Crispy Air Fryer Tortilla Chips.
  • Love this flavour combo? Spinach and artichoke make a great pasta too, like in my Spinach And Artichoke Mac And Cheese.

Frequently Asked Questions

Do I need to blend the cottage cheese?

No, but blending is what makes this dip smooth and creamy instead of curdy. I tested both a food processor and an immersion blender, and if your cottage cheese is thick, a food processor is much easier. I blend it the same way for my Cottage Cheese Chocolate Mousse.

Can I skip the cream cheese?

Yes, the dip still tastes good without it. The cream cheese is what takes it to the next level though, so I highly recommend keeping it in!

Overhead view of baked cottage cheese spinach artichoke dip with browned melted cheese and a serving spoon scooping into it.

Try These Dip Recipes Next!

If you tried this Cottage Cheese Spinach Artichoke Dip, leave a review below and tag me @choosingchia on Instagram, TikTok, or Facebook. I love seeing your recreations!

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A spoonful of cheesy spinach artichoke dip being lifted from a white baking dish, with stretchy melted cheese pulling away.

Cottage Cheese Spinach Artichoke Dip

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  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten-Free, Vegetarian
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Description

This Cottage Cheese Spinach Artichoke Dip is lightened up but still warm, cheesy and bubbly, with a golden broiled top you won’t be able to stop dipping into. It’s packed with 15 grams of protein per serving.

Ingredients

Units
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 4 cups chopped fresh spinach
  • 1 cup 2% cottage cheese
  • 3 tablespoons cream cheese, softened
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup marinated artichoke hearts, chopped
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat the oven to 375°F.
  2. Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds, until fragrant.
  3. Add the spinach and sauté for 1 to 2 minutes, until wilted. Remove from heat.
  4. Blend the cottage cheese and cream cheese in a small food processor or with an immersion blender until smooth.
  5. Transfer the blended mixture to a bowl and add the spinach, Parmesan, artichoke hearts, salt, black pepper, and red pepper flakes, if using. Stir to combine.
  6. Spread the dip into a small baking dish (about 3 cups, or a 6-inch round).
  7. Top with the mozzarella.
  8. Bake for 18 to 20 minutes, until hot and bubbly.
  9. Optionally switch the oven to broil and broil for 1 to 2 minutes, until the cheese is golden. Watch closely so it doesn’t burn.
  10. Serve warm with crackers, pita chips, or veggies for dipping.

Notes

  • Blending the cottage cheese is what makes the dip smooth, and a food processor works best if your cottage cheese is thick.
  • If using frozen spinach, thaw it and squeeze out as much liquid as possible so the dip isn’t watery.
  • Use marinated artichoke hearts from a jar for the best flavour.
  • Parmesan and marinated artichokes are both salty, so taste the dip before baking and adjust the salt.
  • To make individual portions, divide the dip between 4 ramekins and start checking it a few minutes early.

Storage tips

  • Store leftovers in an airtight container in the fridge for up to 3 days and enjoy cold or reheated.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 200
  • Sugar: 2 g
  • Fat: 13g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 15g

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Hi, I'm Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

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