This Hot Spinach and Artichoke Dip Recipe is creamy, cheesy, and packed with tangy flavor! A lightened-up version of everyone’s favorite appetizer, it’s easy to make and perfect for pairing with chips and veggie sticks.
Ingredients
Dip Ingredients
* 2 cups cottage cheese (we use fat free)
* 1 cup plain Greek yogurt
* 12 ounce bag frozen spinach, thawed and water squeezed out
* 1 (13.75) oz can quartered artichoke hearts, drained and chopped
* 1 cup shredded mozzarella cheese
* 1 1/2 teaspoons garlic powder
* 1 teaspoon dried basil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
Topping
* 1/2 cup shredded mozzarella cheese
Instructions
* Preheat the oven to 400F.
* In a large bowl, mix all the dip ingredients together until combined (see notes about cottage cheese). Pour the mixture into the prepared 8 x 8 pan.
2 cups cottage cheese,1 cup plain Greek yogurt,12 ounce bag frozen spinach, thawed and water squeezed out,1 (13.75) oz can quartered artichoke hearts, drained and chopped,1 cup shredded mozzarella cheese,1 1/2 teaspoons garlic powder,1 teaspoon salt,1/2 teaspoon black pepper,1 teaspoon dried basil
* Sprinkle the top of the casserole with ½ cup shredded cheese.
1/2 cup shredded mozzarella cheese
* Cover the pan with aluminum foil and bake for 20 minutes then uncover and bake another 20 minutes or until the cheese is melted and the sides are bubbling.
* Serve with chips, carrot sticks or bell pepper dippers. Store cooled leftovers in the fridge for up to 3 days.
I've tried numerous spinach and artichoke dip recipes over time, but this lightened-up version stands out for its balance of taste and healthfulness. Using fat-free cottage cheese and plain Greek yogurt not only cuts down on calories but also adds a pleasant creaminess and a subtle tang that pairs well with the fresh spinach and artichoke hearts. Be sure to squeeze the excess water out of the thawed spinach to avoid a watery dip, which can dilute the flavors. The combination of garlic powder, dried basil, salt, and black pepper creates a savory backdrop that enhances the natural flavors of the vegetables and cheese. Topping the dip with extra shredded mozzarella before baking gives it that irresistible golden crust and gooey texture everyone loves. I recommend serving this dip warm right out of the oven alongside crunchy chips, carrot sticks, and bell pepper strips; the contrast between warm, creamy dip and crisp veggies is delightful. One tip I learned is to cover the pan with aluminum foil for the first 20 minutes of baking to allow the dip to heat evenly without drying out. Then uncovering it lets the cheese bubble and brown nicely. Leftovers stored in the fridge taste great reheated, making it a convenient option for next-day snacking or entertaining. Overall, this recipe is a favorite go-to appetizer that feels indulgent yet light enough to fit into a healthy lifestyle.
