My Blended Cottage Cheese Spinach Artichoke Dip is a delicious twist on the classic party dip. It is a magical blend of creamy cottage cheese, tender spinach leaves, and flavorful artichokes that will leave your taste buds wanting more.
And you can have more, because not only is this recipe low in calories, but it's also packed with nutrients to help keep you feeling full and satisfied!
This spinach dip contains no mayo, sour cream or cream cheese!
Creamy and delicious, you'd never know this warm dip is a healthier version!
If you pay attention to healthy TikTok then you know that Blended Cottage Cheese is trending right now and this recipe is a good example of why it is so good!
A note to the cottage cheese haters: I have never wanted to try cottage cheese before. It doesn't appeal to me. It looks terrible - but watching Cottage Cheese go viral on TikTok made me curious and well, even though the thought of it makes me gag a little, I had to try it. I'd never know cottage cheese was in this recipe if I hadn't added it myself.
Remember my super cheesy spinach quesadilla? Well, you can make a quesadilla using this blended cottage cheese dip as the filling to save yourself a few calories.
- Oil - avocado or olive etc.
- Cottage Cheese -full fat or low-fat are both fine
- Spinach - fresh spinach
- Artichoke Hearts - defrosted from frozen and chopped
- Mozzarella Cheese - shredded
- Seasonings - garlic powder, onion powder, salt and pepper. Crushed red pepper flakes are optional
- Parmesan cheese is optional if you'd like to use it on top.
See recipe card for quantities.
The process to make this spinach dip is easy peasy.
Start by placing the cottage cheese in a blender cup, bullet or personal size blender and process until smooth. Set that aside.
Next, heat up a non-stick skillet with the oil and add in fresh spinach. You might need to do this in batches because uncooked spinach seems like so much. Trust me, it cooks down.
Add the defrosted and drained chopped artichoke hearts
After the spinach is wilted and the artichoke hearts are warm, stir in the blended cottage cheese and seasonings. Stir well to combine while cooking.
Once everything is warmed through, stir in the shredded mozzarella.
If you want to top with grated parmesan, you can do that right as you take the dip off the heat.
Hint: Use a high-fiber, low-carb tortilla to make an easy and healthier quesadilla!
This creamy dip is very versatile. Here are just a few ways I like to enjoy this spinach artichoke dip.
- Dipper for carrots, celery, chips or crackers (toasted pita chips are great)
- Filling for quesadilla
- Topping for sauteed boneless chicken
- Filling for stuffed mushrooms
- Stir in to pasta
There are a few things you could try changing. Please note, I have not tried any of these options personally but I don't see why they wouldn't work.
- Cottage Cheese - Use half plain Greek yogurt in place of half of the cottage cheese
- Spinach - If fresh isn't available, try frozen. Just be sure to drain all water from the spinach after defrosting.
- Artichoke Hearts - Jarred artichoke hearts will work well too
- Cheese - for even more creamy cheese flavor you can add some light Laughing Cow Wedges as well.
I have been using the same Ninja blender since 2015. I find the individual cups are perfect for blending cottage cheese. There are several cup blender options available these days. You could even use an immersion blender.
Store the leftover dip in an airtight container in the refrigerator for up to 5 days.
I have not tested this recipe yet for freezer storage.
Make your high protein snacks easier by having your blended cottage cheese ready to go. My suggestion is to process the cottage cheese upon getting it home and store it in the refrigerator in the original container. Blended cottage cheese recipes will be ready to go when you are!
Does cottage cheese blend well?
Yes! It blends extremely well.
Yes! Cottage cheese is low in calories, high in protein and other essential nutrients.
Printable Recipe Card
Cottage Cheese Spinach Artichoke Dip
- 1 Teaspoon Avocado oil olive oil or similar
- 1 ½ Cups Cottage Cheese
- 10 Ounces Fresh Spinach
- 1 ½ Cups Frozen Artichoke Hearts defrosted and roughly chopped
- 1 Teaspoon garlic powder
- ½ Teaspoon onion powder
- 1 Teaspoon kosher salt
- ½ Teaspoon black pepper
- ½ Cup shredded mozzarella cheese
- 1 Pinch red pepper flakes
- Process the cottage cheese in a blender, blender cup or use an immersion blender until cottage cheese is smooth. Set aside.
- Heat oil in a skillet over medium heat. Add spinach to skillet. More than likely not all the spinach will fit at once, so add as much as you can, let it wilt and stir in some more until all the spinach is in the pan. Once all the spinach is wilted down add the chopped artichoke hearts.
- Once spinach is wilted and artichoke hearts are warmed, stir in the blended cottage cheese, garlic powder, onion powder, salt, pepper and red pepper flakes (if using). Stirring often, allow to cook on medium-low until warmed through completely. Remove from heat and immediately stir in the mozzarella cheese.
- Serve immediately. Top with shredded parmesan cheese if desired.
While I'm sure most of you know these food safety tips, it is always a good idea to leave reminders for the few who don't!
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
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