The Time I (Almost) Ate This Entire Dip by Myself

Alright, so full confession time: this high protein spinach artichoke dip is the reason I’ve been caught scraping the dish with a tortilla chip (or okay, just my finger) more times than I’d care to admit. There’s something very comforting about the warm, gooey, slightly cheesy-and-healthy-but-secretly-indulgent vibe. The first time I made it, I had every intention of sharing it at a party, but, well, you know where this is going. If you find yourself standing in the kitchen, wondering whether you really need to dirty another dip bowl or just eat from the mixing bowl, we’re basically kindred spirits.

Why You’ll Love This – Or Why I Keep Making It Anyway

I make this whenever I want snack food I can pretend is health food (it’s got spinach AND Greek yogurt, but please ignore the cheese pile). My family devours it, especially after soccer games, or when they magically smell it from three rooms away. On days I’m feeling lazy, I’ve swapped fresh spinach for frozen, and you know, nobody noticed. And—real talk? Cleanup is a breeze compared to the scary mac-and-cheese explosion of 2021. This dip is flexible, forgiving, and reliable, sort of like that one friend who’s always a little late but worth waiting for.

What You’ll Need (Substitutions Welcome!)

2 cups baby spinach, chopped – I sometimes use a hefty handful of frozen spinach (thawed and squeezed kinda-dry) when I’m not feeling fancy
1 can (14oz) artichoke hearts, drained and roughly chopped – Seriously, any brand is fine. My grandma swore by the party-size, but honestly, store brand works (no one’s ever noticed)
1 cup nonfat Greek yogurt – Or use plain Skyr. If you’re in a pinch, full fat or regular yogurt sort of works, just makes the dip a bit runnier
1/2 cup low-fat cream cheese – The brick kind is easier, but once used the spreadable tub version and it turned out fine
1/2 cup cottage cheese – I like the small curd, but large works (a food processor smooths it out, if texture bugs you)
2 garlic cloves, minced – Garlic powder is my lazy back-pocket trick (about 1 tsp)
1 cup shredded part-skim mozzarella – Cheddar tried to sneak in once… not bad, but different
1/4 cup grated parmesan – If you’ve only got the shelf-stable shaker, I won’t tell
Salt & pepper to taste (sometimes I shake in a pinch of cayenne or smoked paprika if feeling sassy)

How I Usually Pull This Off (With the Occasional Mess)

Preheat your oven to about 400°F (200°C), or whenever you remember mid-chopping. Oven timing’s not that precious here.
Warm a skillet over medium heat, toss in your spinach. Stir until it’s wilted (usually takes me 2-3 minutes, though sometimes I forget it and it wilts to nothing – still works!), then set it aside.
Mix the creamy base. In a big bowl, stir together Greek yogurt, cream cheese, cottage cheese, and minced garlic. If you’re into gadgets, a hand mixer or even a blender makes it super smooth, but a fork and some elbow grease are fine too. This is the moment I always sneak a taste, for, uh, science.
Stir in the spinach and artichokes, followed by mozzarella, parmesan, and a sprinkle of salt and pepper. (Don’t panic if it looks a bit weird or loose—it thickens in the oven, promise.)
Spoon the mixture into a baking dish—mine’s about 8x8in but honestly, any oven-safe dish you trust will work. Top with another little scattering of cheese if you’re living dangerously.
Bake for 20-25 minutes or until it’s bubbling and golden at the edges. Sometimes I give it the broiler blast for an extra browned top, but keep an eye on it—trust me, burned cheese is a sad smell.
Let it cool for a few minutes. (I always burn my tongue. Every. Single. Time.)

Notes I’ve Learned, The Hard Way

If your dip seems watery, it probably just needs to rest. Or you left too much water in the spinach (guilty as charged!)
Don’t go wild trying to chop artichokes evenly; it’s all going to get scooped up with chips anyway
Actually, I think this tastes better the next day—if you manage to have leftovers…which rarely happens in my house

How You Can Mix Things Up (And What NOT To Try)

I’ve tried swapping the cottage cheese for ricotta. It works, it’s just a bit less tangy
Jalapeños: surprisingly tasty. Chopped sun-dried tomatoes: not so much, made it weirdly sweet.
Once, I dumped in a bag of frozen kale. It was… green. Wouldn’t recommend unless you really love kale

The Gear You’ll Need (And How I Sometimes Cheat)

Baking dish – Any oven-safe thing works. I once used a bread loaf pan, and everyone just thought it was fancy.
Mixing bowl – I’ve definitely just mixed everything in the baking dish before to avoid extra washing
Knife, cutting board, spatula or big spoon – Don’t sweat perfection

Oh—and if you’re fresh out of hand mixers or food processors, just put on some music and mix with a fork. It’s oddly therapeutic.

Keeping It Fresh (Sort Of)

This’ll keep in the fridge for up to three days, covered tightly or crammed into an old takeout container (that’s what I do). But, honestly, in my house it never lasts more than a day. If you want to reheat, quick zap in the microwave or pop it back in the oven—just don’t microwave it with the lid still on, like I did once. Yikes.

Here’s How We Love to Serve It (Family Style…Or Not)

Tortilla chips are the classic, but sometimes we use toasted baguette slices or even carrot sticks if we’re feeling semi-virtuous. My nephew once dipped pizza crust and declared himself a genius. Also, we have this weird tradition: whoever gets the bubbliest, crispiest cheese edge gets to skip kitchen cleanup. People fight for that part (which probably says something about my cleaning, but hey).

A Few Hard-Earned Tips So You Don’t End Up Like Me

Don’t rush the mixing step, even if you’re starving. I once tried tossing everything together in under a minute—it turned into a lumpy mess that wouldn’t bake evenly
Taste before baking, because salt levels vary wildy between cheeses, and once it’s out of the oven, there’s no sneaky fix
No shame in using pre-shredded cheese, but it doesn’t melt quite as well sometimes

FAQ: You Actually Asked, I Actually Answer!

Can I make this ahead of time? Yep, assemble it and stash in the fridge for a day, then bake when you’re ready. I think it firms up a bit better that way, actually.
Is it possible to make this dairy free? Sort of—I once tried swapping for plant-based yogurt and cheese. It came out okay, but the flavor wasn’t quite as punchy. You’d want to experiment with what you’ve got, and maybe add more seasoning.
Can I freeze the leftover dip? I wouldn’t. It gets a bit grainy and watery when thawed. But if you must, try freezing just the unbaked mixture, then bake from frozen (it’ll need longer).
Do I really need both cottage cheese and Greek yogurt? You could get away with just one or the other if you’re short on groceries. The cottage cheese gives it protein and richness, but sometimes I just double the yogurt and soldier on.
Help! Mine came out a bit sad and flat? Did you remember to drain the artichokes (I’ve forgotten)? Sometimes overmixing or not draining veg makes it soupy, but honestly, still pretty tasty with chips.

And if for some reason you’ve got leftover dip, and you’re feeling wild, try spreading it on toast the next morning. Not traditional, but hey—sometimes breakfast is just dinner in disguise.

High Protein Spinach Artichoke Dip