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    Home » Recipes

    spinach artichoke dip

    Published: May 22, 2012 · Updated: Aug 24, 2022 · Post may contain affiliate links

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    A mayonnaise-free version of spinach artichoke dip with more protein than the regular one

    A mayonnaise free version of typically high-calorie dip - this one has more protein and less fat & calories than the regular one

    Like Jalapeño Popper Dip I made a while back, I used cottage cheese.

    Even if you don't like cottage cheese, you will like this dip.

    The cottage cheese melts into the dip when it is baked, but if you have some extensive issues with cottage cheese, you can always blend the cottage cheese before stirring it into the dip. Then you really won't be able to tell there is cottage cheese in there!

    Spinach Artichoke Dip

    A mayonnaise-free version of spinach artichoke dip with more protein than the regular one
    No ratings yet
    Print Rate
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 8
    Author: Meme

    Ingredients

    • 2 ½ teaspoon oil divided
    • 1 large onion diced
    • 1 clove garlic minced
    • 6 oz cream cheese room temperature
    • ½ cup plain yogurt
    • ½ cup cottage cheese
    • ½ teaspoon hot sauce
    • 8 oz frozen spinach thawed and squeezed dry
    • 14 ounce can quartered artichoke hearts drained, rinsed, and chopped
    • ⅓ cup shredded part-skim mozzarella cheese
    • ¼ cup grated Parmesan cheese divided

    Instructions

    • Preheat the oven to 350°F. Spray a 2 or 3-qt baking dish with ½ teaspoon oil; set aside.
    • In a large skillet, heat 2 teaspoon oil over medium heat. Add the onions to the pan and cook for 7-10 minutes, until soft and lightly browned. Stir in the garlic, and cook for 1 minute, stirring constantly. Remove from heat.
    • In a large bowl, stir together the cream cheese and yogurt until completely combined. Stir in the cottage cheese, seasoning, and hot sauce.
    • Add the spinach, artichokes, and cooked onions to the mixture. Stir in the mozzarella cheese and 2 tablespoon Parmesan cheese.
    • Transfer mixture to baking dish. Sprinkle remaining 2 tablespoon Parmesan cheese, and bake for 25-30 minutes, until lightly browned and bubbly.
    • Let sit for 5 minutes before serving.
    • Serve with vegetable slices and whole wheat pita chips. Enjoy!

    Notes

    *Makes 4 cups.
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

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    Comments

    1. Wheeler

      May 22, 2012 at 2:11 pm

      I'm dyingggg to try this!!!!! Mouth watering.

      p.s. love the new blog 🙂

      Reply
      • memeinge

        May 22, 2012 at 3:50 pm

        Thanks!! You need to try it - it's really easy to make

        Reply
    2. Michelle

      May 30, 2012 at 2:24 am

      Yum! I LOVE

      Reply
      • Michelle

        May 30, 2012 at 2:26 am

        spinach artichoke dip! Can't wait to try this 🙂 Thanks so much for linking up to Creative Thursday last week.

        I can't wait to see what you link up this week. Have a great day.

        Michelle

        Sorry for the comment and reply - my fingers spazzed out and pressed enter before I had even typed a full sentence.

        Reply
        • memeinge

          May 30, 2012 at 10:06 am

          🙂 Thanks!!

          Reply

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    Meme holding Watson at a restaurant in san diego.

    Hi, I'm Meme!

    A thirty-something registered dietitian nutritionist here to help you enjoy food, make eating easier, and live free of diets & shame.

    About Meme

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