High-Protein Greek Yogurt Spinach and Artichoke Dip

This Greek yogurt spinach artichoke dip is creamy, warm, and tangy without mayonnaise. Thoroughly squeezed spinach keeps the high-protein dairy base from becoming watery.

High-Protein Greek Yogurt Spinach Artichoke Dip

• Prep: 8 minutes
• Bake: 15 minutes
• Temperature: 375°F
• Yield: About 2 cups
• Equipment: Blender and 1-quart dish

Protein varies by yogurt and cottage-cheese brand. Check package labels carefully when calculating a specific serving target.

Ingredients

• 1 cup plain nonfat Greek yogurt
• 1/2 cup low-fat cottage cheese
• 1 cup frozen chopped spinach, thawed
• 1 cup drained artichoke hearts, chopped
• 1/3 cup grated Parmesan
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

How to Make Spinach Artichoke Dip

1. Preheat: Heat the oven to 375°F and lightly oil a 1-quart baking dish.
2. Dry spinach: Squeeze thawed spinach in a clean towel until no more liquid drips. Drain artichokes thoroughly.
   

   

3. Blend: Process yogurt, cottage cheese, half the Parmesan, garlic, and pepper until smooth.
4. Combine: Fold spinach and chopped artichokes into the dairy base. Spread evenly and top with remaining Parmesan.
   

   

5. Bake: Bake 15 minutes until bubbling at the edges and 165°F in the center. Rest 5 minutes before serving.

Texture Checklist

• Spinach is squeezed very dry.
• Artichokes are drained and chopped.
• Dairy base has no visible curds.
• The center reaches 165°F.
• Dip rests before serving.

Try our buffalo cauliflower dip, French onion dip, or cottage cheese tzatziki.

Allergens and Food Safety

Yogurt, cottage cheese, and Parmesan contain milk. FDA identifies milk as a major allergen; read labels and prevent cross-contact when serving anyone with an allergy.

Review FDA food allergy guidance. Packaged artichokes and cheeses may contain additional ingredients.

• Keep dairy at 40°F or below.
• Use clean blender parts and towels.
• Refrigerate within 2 hours.
• Use leftovers within 3 days.
• Reheat to 165°F.

Serving and Make-Ahead Notes

• Serve with cucumber rounds.
• Add bell-pepper strips.
• Spoon beside toasted whole-grain pita.
• Use individual bowls at gatherings.

Assemble up to one day ahead, cover, and refrigerate safely and promptly. Add 3 to 5 minutes when baking directly from cold and verify the center temperature.

Ingredient Preparation Notes

Frozen spinach must thaw completely before squeezing. Twist the towel over a sink until the greens form a compact, dry bundle.

Choose artichoke hearts packed in water and drain them in a strainer. Oil-packed pieces can make the dip heavy and alter the texture.

• Chop artichokes into 1/2-inch pieces.
• Grate Parmesan finely.
• Do not add spinach liquid.
• Use a shallow dish for even heating.

Reheating Leftovers

Transfer only the portion needed to a clean oven-safe dish. Heat at 350°F until the center reaches 165°F, stirring once if the portion is deep.

Do not repeatedly cool and reheat the full batch. Discard leftovers with an unusual odor, visible mold, or extended room-temperature exposure.

Frequently Asked Questions

Can I use fresh spinach?

Yes. Cook, cool, and squeeze it thoroughly before measuring 1 cup.

Why is my dip watery?

The spinach or artichokes retained liquid. Drain both aggressively before mixing.