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High-Protein Spinach Artichoke Dip with Cottage Cheese

Creamy blended cottage cheese dip with Parmesan, spinach and artichokes; serve cold or baked warm.
Print Recipe
Prep Time 10 minutes
Course Appetizer
Cuisine American

Ingredients
  

  • 1 16-ounce container cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove
  • Juice of 1/2 lemon
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • Freshly cracked black pepper to taste
  • 1 cup chopped fresh spinach
  • 1 14-ounce can artichoke hearts, drained and roughly chopped

Optional Toppings

  • Freshly grated Parmesan
  • Red pepper flakes
  • Chopped fresh parsley
  • Everything bagel seasoning

Instructions
 

  • Add the cottage cheese, Parmesan cheese, garlic, lemon juice, olive oil, salt, and black pepper to a food processor or high-powered blender.
  • Blend until the mixture is completely smooth and creamy.
  • Fold in the chopped spinach and artichokes until evenly combined.
  • Transfer the dip to a serving bowl.
  • Top with extra Parmesan, parsley, red pepper flakes, or everything bagel seasoning if desired.
  • Enjoy immediately, or refrigerate for at least 30 minutes to allow the flavors to meld together.

Notes

To serve warm: transfer to a small baking dish, sprinkle with extra Parmesan, bake at 375°F for about 15–20 minutes until hot and bubbly. Refrigerate up to 4 days.