Cottage Cheese Spinach Artichoke Dip
10/4/2025
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Homemade cottage cheese spinach artichoke dip is always a welcome addition to game day, potlucks, or dinner parties! This creamy, cheesy dip is ready in just over 30 minutes and pairs wonderfully with your favorite crackers or fresh veggies. Plus, it packs 14g of protein per serving, and even my kiddos gobble it right up!
what makes this recipe great 👀
- No blending of the cottage cheese required! It all melts down into cheesy goodness.
- 14g of protein per serving!
- Honestly, the best game day appetizer I’ve created in a lonnnnnng time.
- Even my kiddos gobble this up! Which IYKYK is a major win when spinach is involved 😋😋.
Ingredients You’ll Need
- Canned artichokes: You just need a can of artichokes for this dip. Simply drain and chop the artichokes into smaller pieces and you’re ready to go!
- Frozen spinach: Can’t have spinach artichoke dip without the spinach! Just make sure it’s thawed and the moisture removed. If you don’t squeeze out the moisture first, it will all seep out into the dip and give you a super watery texture. You don’t want that!
- Cottage cheese: The protein powerhouse in this dip! You don’t even need to blend it since it will melt into creamy goodness.
- Cream cheese: I’m using cream cheese to help thicken up the dip a bit + add amazing creamy texture.
- Yellow onion: Minced onion adds amazing savory flavor to this dip.
- Garlic cloves: Same with the garlic! Just make sure you’re mincing fresh garlic cloves for the best flavor.
- Shredded mozzarella and parmesan cheese: You’ll top your spinach artichoke dip with both mozzarella and parmesan before popping it under the broiler in your oven. it will melt and brown PERFECTLY.
Tips for the Perfect Spinach Artichoke Dip
Make sure you remove the moisture from the spinach: This is crucial! If you don’t squeeze out the moisture in your spinach before adding it to the dip, allllll that liquid will end up in your dip, which will yield a super watery texture. NO ONE WANTS THAT!
Don’t use fat-free cottage cheese: I prefer using 2% or 4% cottage cheese because fat free cottage cheese contains so much more water, which will give you a more watery / thinner consistency to your spinach artichoke dip. NO ONE WANTS THAT EITHER!
How to Make Cottage Cheese Spinach Artichoke Dip
- Heat a large skillet over medium heat and add olive oil. When the oil becomes fragrant, add salt, onion and garlic and saute until the onion is translucent.
- Add the spinach and artichokes, and cook down.
- Stir in the cream cheese and cottage cheese, and cook until it starts to bubble.
- Top with mozzarella and parmesan cheese, and place under the broiler until it’s golden brown and bubbly.
- Serve with your favorite dippers, and ENJOY!
Serving Suggestions
Tortilla chips, pita chips, and my personal favorite sliced baguettes are all great options for dipping into this melty, cheesy goodness. You could also serve this spinach artichoke dip with veggies like sliced bell peppers, carrots or celery sticks for a lighter option.
Storage Notes
This dip is best enjoyed immediately! If you have any leftovers, place them in an airtight container and store it in the fridge for up to 1 week. Reheat on the stovetop low and slow to avoid curdling of the cottage cheese and cream cheese.
I don’t recommend freezing this recipe, as the texture of the cream cheese and cottage cheese will change as it thaws. No one wants a curdled-looking dip.
More Dip Recipes to Try
- High Protein Cottage Cheese Queso
- Pizza Dip with Focaccia
- Blue Cheese Buffalo Chicken Dip
- Philly Cheesesteak Dip
Cottage Cheese Spinach Artichoke Dip
Ingredients
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ½ medium yellow onion, minced
- 3 garlic cloves, minced
- 12 oz. frozen spinach, thawed and moisture removed
- 14 oz. canned artichokes, chopped
- 1.5 cups 4% cottage cheese
- 4 oz. cream cheese, cubed
- ½ cup shredded mozzarella cheese
- ¼ cup parmesan cheese
Optional toppings
- Hot honey
- Crushed red pepper flakes
Instructions
- Preheat the oven to broil.
- Heat a large skillet over medium heat and add the olive oil.
- When the oil becomes fragrant, add the salt and sliced onion and saute for 3-4 minutes, add the garlic and cook for another minute.
- Add the spinach and artichokes, and cook for another 3-4 minutes.
- Stir in the cream cheese and cottage cheese. Cook for 5 minutes or until it starts to bubble.
- Top with mozzarella and parmesan cheese. Then broil until golden brown and bubbling on the top.
- Serve with your favorite crackers or a sliced baguette.
Tips & Notes
- You can also use fresh spinach for this recipe; you may have to add in small amounts to fit the pan.
- Any cottage cheese can be used for this recipe. However the lower the fat content the higher the water. The recipe will still work, but the consistency may be thinner than intended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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