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A healthy, gluten-free, and keto-friendly spinach artichoke dip that uses Greek yogurt and cottage cheese instead of mayo and cream cheese. It’s creamy, high in protein, and lower in fat.

  • Total Time: 30 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 14 oz artichoke hearts, drained and chopped into small pieces (about 1.5 cups)
  • 5 oz frozen spinach, thawed and well-drained (roughly 2.5 cups)
  • 1 cup non-fat Greek yogurt
  • 1/2 cup small curd cottage cheese (4% milkfat recommended)
  • 1 cup shredded mozzarella cheese, divided (half for mixing, half for topping)
  • 1 cup shredded cheddar cheese, divided (half for mixing, half for topping)
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions

  1. Preheat oven to 400°F (204°C).
  2. Thaw the frozen spinach completely and squeeze out as much water as possible using a strainer and paper towels.
  3. In a mixing bowl, combine the chopped artichoke hearts, drained spinach, Greek yogurt, cottage cheese, half of the mozzarella cheese, half of the cheddar cheese, Parmesan cheese, black pepper, garlic powder, and onion powder. Mix well until smooth and creamy.
  4. Transfer the dip mixture into an 8×8 inch glass baking dish or a medium oval pan.
  5. Sprinkle the remaining mozzarella and cheddar cheese evenly over the top of the dip.
  6. Bake in the preheated oven at 400°F for 25 minutes until bubbly and slightly golden.
  7. For an extra melty and golden top, broil the dip for 1-2 minutes before serving, watching carefully to prevent burning.
  8. Serve warm with chips, fresh veggies, or any preferred dippers.

Notes

Use cottage cheese with at least 4% milkfat for best creamy texture; the flavor is not noticeable in the dip., Avoid low-fat cheeses as they do not melt well and can alter texture., If using fresh spinach, cook/steam for 5 minutes and drain well to prevent watery dip., Add 1/4 teaspoon red pepper flakes for a spicy kick, if desired., Use canned or fresh artichoke hearts; frozen artichokes require extra preparation., Dip can be prepared the night before and refrigerated uncovered; bring to room temperature before baking., Store leftovers in an airtight container in the fridge for 3-4 days., Freezing is not recommended due to texture changes., Reheat in microwave for 1-2 minutes, or in toaster oven or crockpot (low setting)., Can be cooked in a crockpot on low for 2-3 hours as an alternative to baking.

  • Author: Laura
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: 0.5 cup dip
  • Calories: 167 kcal
  • Fat: 10 g
  • Carbohydrates: 7 g
  • Protein: 14 g