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!

Cottage Cheese Spinach Artichoke Dip

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F.
Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds, until fragrant.
Add the spinach and sauté for 1 to 2 minutes, until wilted. Remove from heat.
Blend the cottage cheese and cream cheese in a small food processor or with an immersion blender until smooth.
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.
Spread the dip into a small baking dish (about 3 cups, or a 6-inch round).
Top with the mozzarella.
Bake for 18 to 20 minutes, until hot and bubbly.
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.
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