Healthy Spinach Artichoke Dip (High Protein, No Mayo)
This healthy spinach artichoke dip is creamy, cheesy, and baked until bubbly, made with Greek yogurt and cottage cheese instead of mayo and sour cream.
The classic, just lightened up. Same golden cheesy top, same scoop-it-with-everything energy, a LOT less heavy.
Healthy spinach artichoke dip is a baked dip made with spinach, artichoke hearts, mozzarella, and parmesan, held together with Greek yogurt and cottage cheese. It bakes at 400°F in about 30 minutes and serves 8.
Why You’ll Love This Dip
- It tastes like the classic. I promise nobody will know there’s cottage cheese in it.
- 33 minutes, 5 of them hands-on. Mix, spread, bake, done.
- It works for any crowd. Holiday parties, Super Bowl Sunday, or a solo snack on the couch.
What Makes This Spinach Artichoke Dip Healthy
Traditional spinach artichoke dip is built on mayo and sour cream. This one skips both. Greek yogurt and full-fat cottage cheese make the creamy base, so every scoop has more protein and way less heaviness. The mozzarella and parmesan are the real thing, so it still bakes up golden and stretchy, and the spinach and artichoke hearts sneak in a serious amount of greens.
Ingredients for Healthy Spinach Artichoke Dip
- Frozen spinach: thawed and squeezed dry.
- Artichoke hearts: canned or frozen, drained and chopped.
- Plain non-fat Greek yogurt: the creamy base, with a little tang and a lot of protein.
- Full-fat cottage cheese: makes the dip rich and smooth and adds even more protein.
- Mozzarella: grated, plus extra for the top.
- Parmesan: salty, nutty, and melts right into the dip.
- Garlic powder and onion powder: all the flavor, none of the chopping.
- Salt, pepper, and red pepper flakes: the flakes are optional, for a little heat.
How to Make Healthy Spinach Artichoke Dip
- Preheat the oven to 400°F.
- Squeeze the thawed spinach dry with paper towels.
- Add the spinach, artichokes, Greek yogurt, cottage cheese, mozzarella, parmesan, and seasonings to a large bowl and mix well.
- Spread the dip into a baking dish and top with extra mozzarella.
- Bake for 27 to 30 minutes.
- Broil for the last few minutes until the top is golden and bubbly. Watch it closely, it burns fast.
- Let it cool for 2 to 3 minutes and serve warm.
Tips for the Best Dip
- Wet spinach makes watery dip. Whatever liquid stays in the spinach ends up in your baking dish, so this is the step that makes or breaks the texture.
- Grate your own cheese. Freshly grated mozzarella and parmesan melt smoother than the pre-shredded bags.
- Chop the artichokes small. You want a little artichoke in every scoop, not one giant piece on a chip.
Variations
- Fresh spinach: works in place of frozen.
- Fresh artichokes: cook and chop them, removing the tough outer leaves and the fuzzy choke.
- Feeding a crowd: this doubles easily. Just use a bigger baking dish.
What to Serve It With
Veggies like carrot sticks, celery, and cucumber slices, whole-grain crackers, pita chips, tortilla chips, or crusty bread. For a gluten-free spread, stick with the veggies and gluten-free chips or crackers. It’s best served warm, but it’s good cold too.
Storage and Make-Ahead
Make ahead: mix the dip up to a day before, keep it covered in the fridge, and bake it right before the party.
Leftovers: let the dip cool to room temperature, then keep it in an airtight container in the fridge for 3 to 4 days. Reheat gently in the oven or microwave.
Healthy Spinach Artichoke Dip (High Protein, No Mayo)
Ingredients
- 2 cups frozen spinach thawed and drained well using paper towel
- 14 oz can artichoke hearts drained and cut into small pieces
- ¾ cup full fat cottage cheese
- 1 cup plain non fat greek yogurt
- 1 cup mozzarella cheese grated, plus extra for topping
- ¼ cup parmesan cheese grated
- salt + black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat your oven to 400 degrees F.
- Drain your thawed chopped spinach by using paper towels to get rid of excess liquid. Squeeze out all excess liquid.
- In a large mixing bowl, combine all the ingredients together. Mix well.
- Add the dip into a round baking pan. Add extra mozzarella cheese and bake for 27-30 minutes.
- Broil for the last few minutes, watching very closely so your dip doesn't burn.
- Let cool for 2-3 minutes then serve warm with fresh veggies, tortilla chips, crusty bread, or whatever you desire.
Notes
- Make ahead: mix a day ahead, refrigerate covered, bake before serving.
- Storage: airtight in the fridge 3 to 4 days, reheat gently.
- Gluten-free: serve with veggies or gluten-free chips.
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
More Healthy Dip Recipes
- Healthy Buffalo Chicken Dip with Cottage Cheese
- Cottage Cheese Queso Dip
- Pepperoni Pizza Dip
- Low Carb Spinach Dip
- Strawberry Balsamic Whipped Feta
- Baked Brie with Apricot Jalapeño Jam
If you make this, leave a star rating and a comment below, it helps other people find the recipe. Tag @basicswithbails on Instagram so I can see your cheese pull.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
