Cottage Cheese Spinach Artichoke Dip

It’s a skillet full of cheesy goodness

Prep: 20 mins

Cook: 25 mins

Resting: 5 mins

Total: 50 mins

Servings: 6 to 8 servings

Yield: 2 quarts

This dip takes the flavors of the spinach artichoke dip we all know and love and uses cottage cheese as a creamy base, roasted red peppers for color, and feta for an added layer of tangy, cheesy goodness. I made it a one skillet wonder for ease, but if you don’t have an ovenproof skillet you can transfer the dip to a 2-quart baking dish before it goes into the oven. 

What Is Cottage Cheese Doing in My Spinach Artichoke Dip?

Why cottage cheese? This old school dairy product isn’t just a filling for an under ripe cantaloupe. It’s more versatile than people give it credit for and can be used in many different ways. 

It’s a great way to introduce a creamy element to the dip without having to rely on mayo, cream cheese, and/or sour cream. For those that despise mayo, cottage cheese is a great substitute. It’s mild in flavor, so it doesn’t overpower the other flavors going on in the dip. 

I went with a full fat cottage cheese to make the dip as decadent as possible, but a low fat version would work just as well. Blending the cottage cheese is an important step because the smooth texture helps give the dip a creamier feel. 

Frozen Spinach for the Win!

For the spinach I prefer to use frozen here and leave the spinach wilting to the professionals. The raw to cooked spinach ratio is extreme enough to be meme-worthy (picture a huge pile of fresh spinach shrinking into a teeny dark green lump), so using frozen is a great shortcut and there’s no compromise in quality or flavor.

What To Serve With Cottage Cheese Spinach Artichoke Dip

Serve the dip with your favorite dippers like tortilla chips, pita chips, crackers, slices of toasted baguette, or veggies. If you end up with leftovers, toss them with cooked pasta for a lovely vegetarian meal, or use them to stuff chicken breasts or even mushrooms.  

Tips for Making Cottage Cheese Spinach Artichoke Dip

• Blend the cottage cheese well—Make sure to blend the cottage cheese until it is completely smooth and lump-free to ensure a super creamy dip.
• Use quartered artichokes—If you can’t find quartered artichokes then go with whole artichokes, they just require a bit more chopping.
• Skip the pre-crumbled feta—It’s not worth compromising on the flavor and texture to shave a couple of minutes off the prep time. Whole block feta, especially the stuff packed in brine, is the best way to go.

Make Ahead

The dip can be prepared up until baking up to two days in advance.

“With a tasty mix of vegetables and loaded with cheese, this dip bakes up tangy and rich with a flavor that will keep you going back for another scoop. Toasted bread really soaks up the dip for maximum enjoyment, but any chip would go well, too.» —Noah Velush-Rogers

A Note From Our Recipe Tester

Ingredients

• 2 cups (16-ounces) full-fat cottage cheese

• 3 tablespoons olive oil

• 3 scallions, thinly sliced

• 1 (10-ounce) package frozen spinach, thawed and squeezed dry

• 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped

• 1/2 cup jarred roasted red peppers, drained and coarsely chopped

• 2 cloves garlic, minced

• Fine salt, to taste

• Freshly ground black pepper, to taste

• 1 1/4 cups (7 ounces) crumbled feta

• 2 cups (8 ounces) shredded low-moisture mozzarella, divided

• 1/2 cup (2 ounces) lightly packed, finely grated parmesan cheese, divided

• Tortilla chips, pita chips, toasted baguette slices, or fresh veggies

Steps to Make It

1. Gather the ingredients. Position a rack in the center of the oven and heat to 425 F. 

   

2. Using a blender, food processor, or immersion blender, blend 2 cups (16-ounces) full-fat cottage cheese until smooth.

   

3. Heat 3 tablespoons olive oil in a 10-inch cast-iron skillet or oven-proof skillet over medium high. When the oil shimmers, add 3 scallions, thinly sliced, 1 (10-ounce) package frozen spinach, thawed and squeezed dry, 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped, and 1/2 cup jarred roasted red peppers, drained and coarsely chopped and cook, stirring occasionally, until any liquid has cooked off, about 5 minutes.

   

4. Stir in 2 cloves garlic, minced and cook until fragrant, about 1 minute. Season to taste with salt and pepper.

   

5. Remove the skillet from the heat and stir in the cottage cheese. Gently fold in 1 1/4 cups (7 ounces) crumbled feta, 1 cup (4 ounces) shredded low-moisture mozzarella, and 1/4 cup (1 ounce) lightly packed, finely grated parmesan. 

   

6. Top the dip with the remaining 1 cup (4 ounces) shredded low-moisture mozzarella and 1/4 cup (1 ounce) lightly packed, finely grated parmesan. 

   

7. Bake until the dip is bubbling around the edges and the cheese is brown, 15 to 20 minutes. Let the dip rest about 5 minutes before serving with tortilla chips, pita chips, toasted baguette slices, or fresh veggies. 

   

How To Store

Leftover dip can be refrigerated in an airtight container for up to 4 days. Reheat dip in the microwave until heated through.

Feeling Adventurous? Try This:

• Use flavored cottage cheese—Use a flavored cottage cheese for an added layer of flavor.
• Make it spanakopita-flavored—If you want to get some spanakopita vibes, add some chopped dill to the dip and use some to garnish.
• Use sundried tomatoes instead of peppers—If you don’t like peppers try substituting sundried tomatoes in oil instead. Pat them dry before adding to the dip.

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	327
% Daily Value*
Total Fat 21g	27%
Saturated Fat 10g	49%
Cholesterol 56mg	19%
Sodium 820mg	36%
Total Carbohydrate 15g	5%
Dietary Fiber 4g	16%
Total Sugars 4g
Protein 22g
Vitamin C 20mg	102%
Calcium 504mg	39%
Iron 1mg	8%
Potassium 406mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.