Cottage Cheese Spinach Artichoke Dip

5 from 1 vote

Cottage Cheese Spinach Artichoke Dip

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!

Servings cups

Prep Time 5

Cook Time 4

Cool Time 1

Total Time 1 9

Equipment

Large frying pan
Food processor or blender
Rubber spatula

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

US Customary - Metric

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

Make ahead dip: Since this spinach artichoke dip is meant to be served cold, it's the perfect make ahead appetizer for parties and cookouts! Make it the morning of, or a day before, and store it in the fridge until party time. Give it a good stir before serving in case it separates slightly.

Serving suggestions: We love to dip pita crackers, tortilla chips, and crostini in this spinach artichoke dip. You can even serve it with crudités like carrots and celery sticks for a healthier option.

Storing leftovers: Store in an airtight container in the fridge for up to 4 days. Stir well before serving as it may separate slightly.

Scaling: Two things to note if you scale this recipe up for a larger crowd -

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.

Author: Nicole Langdon

Calories: 285kcal

Course: Appetizer, Dip, Snack

Cuisine: American

Keyword: artichoke, cookout, cottage cheese, dips, garlic, olive oil, parmesan, party, party appetizer, party snack, spinach

Nutrition