High Protein Spinach Artichoke Dip

This high protein spinach artichoke dip is warm, creamy, and surprisingly light. It’s the kind of crowd-pleaser that disappears fast, and no one will guess it’s packed with extra protein. Whether you’re hosting game night or need something cozy for a weeknight snack, this recipe comes together quickly with simple ingredients.

Serve it with toasted pita, crunchy veggies, or baked chips, and you’re set. It’s comfort food that also supports your goals—no compromise on flavor.

What Makes This Recipe So Good

High in protein without tasting “healthy.” Greek yogurt, cottage cheese, and a little cheese give it a creamy, classic dip feel with a protein boost.
Simple pantry and freezer staples. Frozen spinach, canned artichokes, and basic dairy make this fast and affordable.
Great hot or warm. It bakes up bubbly and golden, but you can also heat it on the stovetop for a quick version.
Make-ahead friendly. Mix the dip a day in advance and bake when guests arrive.
Balanced flavors. A touch of lemon, garlic, and Parmesan keeps the dip bright and savory, not heavy.

high protein spinach artchoke dip in a ceramic form

What You’ll Need

Frozen chopped spinach (10 ounces), thawed and very well drained
Canned artichoke hearts (14 ounces), drained and chopped
Low-fat cottage cheese (1 cup)
Plain Greek yogurt (1 cup; 2% or nonfat)
Neufchâtel or light cream cheese (4 ounces), softened
Grated Parmesan (1/2 cup)
Shredded part-skim mozzarella (3/4 cup), divided
Garlic (2–3 cloves), minced
Lemon juice (1 tablespoon)
Onion powder (1/2 teaspoon)
Crushed red pepper flakes (optional, 1/4 teaspoon)
Kosher salt (3/4 to 1 teaspoon), to taste
Black pepper (1/2 teaspoon)
Olive oil spray for the baking dish
For serving: pita chips, sliced cucumbers, bell peppers, celery, toasted baguette, or baked tortilla chips

How To Make This High Protein Spinach Artichoke Dip

Prep the oven and pan. Heat the oven to 375°F (190°C). Lightly spray a 1–1.5 quart baking dish with olive oil.
Drain the spinach well. Thaw spinach completely.
Squeeze out excess water using a clean towel or paper towels until very dry. This prevents watery dip.
Chop the artichokes. Drain and roughly chop. Pat dry with paper towels if they seem wet.
Blend the creamy base. In a food processor or blender, combine cottage cheese, Greek yogurt, and cream cheese. Blend until smooth and silky.
This step is key for a creamy texture without excess fat.
Combine. In a large bowl, add the blended mixture, Parmesan, 1/2 cup mozzarella, garlic, lemon juice, onion powder, red pepper flakes (if using), salt, and black pepper. Stir until combined.
Fold in veggies. Add the drained spinach and chopped artichokes. Mix until evenly distributed.
Taste and adjust. Add a pinch more salt, pepper, or lemon if needed.
The mixture should taste slightly bold before baking.
Assemble and bake. Spread into the baking dish. Top with the remaining 1/4 cup mozzarella. Bake for 18–22 minutes, until hot and bubbling around the edges.
Broil for color (optional). Broil 1–2 minutes for a lightly browned top.
Watch closely.
Serve. Let it rest 5 minutes. Garnish with a squeeze of lemon, red pepper flakes, or chopped parsley if you like. Serve with dippers of your choice.

Cooking process of high protein spinach artchoke dip

How to Store

Refrigerator: Cool completely, then cover and store for up to 4 days.
Reheat: Warm in a 325°F (165°C) oven for 10–15 minutes, or microwave in 30–45 second bursts, stirring in between.
Add a splash of milk if it thickens.
Freezer: You can freeze before baking for up to 2 months. Thaw overnight in the fridge, stir, then bake as directed. Texture may be slightly looser but still tasty.

Benefits of This Recipe

High protein. Cottage cheese and Greek yogurt boost satiety and help balance a party spread.
Lighter than classic versions. You get creamy comfort with fewer calories and less saturated fat.
Fiber and micronutrients. Spinach and artichokes add fiber, iron, vitamin K, folate, and antioxidants.
Budget-friendly: Uses affordable, accessible ingredients that stretch far for gatherings.
Meal prep friendly. Mix ahead and bake later, or reheat for quick snacks during the week.

high protein spinach artchoke dip served with veggies and other appetizers

Common Mistakes to Avoid

Not draining spinach enough. Excess moisture leads to a watery dip.Squeeze it hard.
Skipping the blend. Blending cottage cheese and yogurt gives a smooth, creamy base. Stirring alone can be grainy.
Under-seasoning. Dairy dulls flavors. Taste before baking and adjust salt, pepper, and lemon.
Overbaking. Too long in the oven dries out the dip.Pull it when it’s just bubbling.
Using marinated artichokes without adjusting salt. They can be salty. Rinse and pat dry or reduce added salt.

Variations You Can Try

Extra protein boost: Stir in 1–2 scoops unflavored whey isolate or collagen peptides. Start small and mix well to maintain texture.
Chicken spinach artichoke dip: Fold in 1 cup finely shredded cooked chicken.
Spicy version: Add 1–2 teaspoons hot sauce or minced pickled jalapeños.
Dairy-free-ish: Use dairy-free Greek-style yogurt, dairy-free cream cheese, and a melty vegan cheese.Protein will be lower unless you add a plant protein powder.
Herb-forward: Add chopped fresh basil, parsley, or dill for a brighter, fresher flavor.
Skillet stovetop method: Warm everything in a nonstick skillet over medium-low heat, stirring until hot and melty. Top with cheese, cover 2–3 minutes to melt.

FAQ‘s For High Protein Spinach Artichoke Dip

The dip itself is naturally gluten-free. Just choose gluten-free dippers like veggies, gluten-free crackers, or corn tortilla chips.

Use a blender, or mash the cottage cheese and cream cheese with a fork and whisk vigorously. The texture won’t be as smooth, but it will still be delicious.

Ricotta works, but it’s less protein-dense. For the creamiest result, blend ricotta with the Greek yogurt and cream cheese. You may need a pinch more salt.

Yes. Sauté 10–12 ounces of chopped fresh spinach in a little olive oil until wilted. Cool and squeeze out as much liquid as possible before adding.