Healthy Protein Spinach Artichoke Dip Recipe
A healthy and protein-packed spinach artichoke dip made with Greek yogurt and low-fat cottage cheese, baked to perfection with melty mozzarella and parmesan cheese. This creamy, flavorful dip is great for serving with raw veggies, gluten-free crackers, or chips, making it a nutritious and delicious appetizer or snack option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes baking + 5 minutes broiling
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Dairy and Cheese
- 1 cup Greek Yogurt
- 1 cup Low Fat Cottage Cheese (small curd)
- ½ cup Skim Mozzarella (shredded)
- 2 tablespoons Parmesan (grated)
Vegetables
- 8 oz Spinach (frozen, thawed and drained)
- 6 oz Artichokes (in water, drained)
Spices
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- Black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the dip.
- Mix Dairy Base: In a large mixing bowl, thoroughly combine the low-fat cottage cheese and Greek yogurt until the mixture is smooth and creamy.
- Prepare Vegetables: Drain the spinach well using a colander, then place it in a dishcloth or paper towels and wring out as much excess water as possible. Drain and dice the artichokes into smaller pieces for even distribution in the dip.
- Combine Ingredients: Add the well-drained spinach and diced artichokes to the mixing bowl along with the garlic powder, onion powder, black pepper, and shredded mozzarella. Reserve some mozzarella to sprinkle on top before baking.
- Assemble Dip: Transfer the mixture into an 8x8 inch baking dish and smooth the surface evenly. Sprinkle the grated parmesan and reserved mozzarella cheese over the top.
- Bake and Broil: Bake the dip for 25 minutes at 400°F. Then switch your oven to broil on high and broil the dip for an additional 5 minutes to achieve a golden-brown, bubbly top.
- Serve: Serve the dip immediately with raw vegetables, gluten-free crackers, or chips for dipping.
- Store and Reheat: Store leftover dip in the refrigerator for up to 4 days. To reheat, bake at 350°F for 15-20 minutes or microwave for 5-10 minutes until warmed through.
Notes
- Make sure to thoroughly drain and wring out the spinach to avoid a watery dip.
- You can use fresh spinach if preferred; just sauté briefly and squeeze out excess moisture.
- Reserve some mozzarella cheese for a nice golden crust when broiling.
- This dip pairs well with raw veggies, gluten-free crackers, or your favorite chips.
- Leftovers can be stored refrigerated and reheated without losing texture or flavor.
