The Best Spinach and Artichoke Dip

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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. 

A spoon in a ceramic dish of baked creamy spinach and artichoke dip.

The Best Spinach and Artichoke Dip Recipe

Who doesn’t love a bowl of hot spinach artichoke dip? If it’s on the menu, I’m ordering it! 

However, I love it so much, that I decided to make my own lightened-up version at home. Now, you can enjoy all the savory, tangy flavor and creamy goodness of the classic recipe with a little less fat and a lot more protein. 

Made with minimal prep time and a quick cook time, this recipe is perfect to whip up for an appetizer or snack. Serve on game days or for holiday celebrations, and all your guests will practically be begging you for the recipe! 

A woman's fingers holding a chip with hot spinach and artichoke dip on it.

What is Spinach Artichoke Dip Made Of?

Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information! 

  • Cottage Cheese – This forms the base of the dip. You can use full-fat cottage cheese for an even richer taste and creamier texture, but low-fat is what I prefer and the texture is amazing. 
  • Greek Yogurt – This combines with the cottage cheese to create a silky smooth consistency and adds a satisfying tang along with a hearty dose of protein! 
  • Spinach – You’ll need a 12-ounce bag of frozen spinach. Make sure to thaw it out and drain it before beginning. 
  • Artichoke Hearts – Find these in the canned vegetable aisle of your local grocery store. It’s a whole lot easier than using fresh artichokes! 
  • Cheese – Shredded mozzarella cheese makes this dip extra gooey and delicious. Gruyère would also taste great! 
  • Herbs and Spices Garlic powder, salt, black pepper, and dried basil enhance the savory flavor. 

Flavor Variations

  • Include Protein – Feel free to mix shredded chicken, crumbled bacon, ground turkey, or ground beef to transform this appetizer into a complete meal. 
  • Add Some Heat – If you prefer things a little on the spicier side, try mixing in sliced jalapeños or red pepper flakes. 
  • Swap the Herbs – Add to or replace the basil with chives or parsley for an extra refreshing, herbaceous flavor. 
A spoon digging into a pan of baked spinach and artichoke dip in a pan.

How to Make Hot Spinach and Artichoke Dip 

Before you begin, preheat your oven, and grease a baking dish with cooking spray. 

  1. Mix all the ingredients in a large bowl, reserving some of the shredded cheese. 
  2. Transfer the mixture to the prepared baking dish. Then, sprinkle the remaining cheese evenly on top. 
  3. Cover the pan with aluminum foil, and bake. Then, remove the foil, and continue to bake until the cheese is melted and the sides are bubbling. 
  4. Enjoy warm with your favorite dippers! 

Can I Make This Recipe in a Slow Cooker? 

I haven’t tested it, but it should work! Just combine all the ingredients, cover, and cook until the cheese is melted and the ingredients are heated through. 

Serving Suggestions

I love to serve this spinach and artichoke dip with tortilla chips! However, it’s also great with dippers like: 

  • Crostini
  • Crusty Baguette
  • Carrot Sticks
  • Celery Sticks
  • Bell Pepper Strips
  • Crackers
Overhead photo of a pan of hot spinach artichoke dip garnished with chopped parsley.

Can I Make This Recipe Ahead of Time?

Yes! Combine all the ingredients in a baking dish. Then, cover it with foil, and store the dip in the fridge for up to one to two days. 

When you’re ready to eat, allow the dip to come to room temperature. Then, bake it as usual.

How to Store and Reheat

Store cooled leftovers covered with foil or in an airtight container. They will stay fresh in the refrigerator for up to three days. 

Reheat in the oven just until the dip is warmed through and the cheese is melty. 

Can I Freeze This Spinach and Artichoke Dip Recipe? 

I don’t recommend it! The dairy doesn’t thaw well, and your dip will become grainy and watery. Luckily, it’s super quick to make fresh. 

Up close photo of a spoon full of hot spinach artichoke dip over the pan.

Common Questions About This Hot Spinach Artichoke Dip

Why is my spinach dip too thick? 

If your dip is too thick for your liking, simply stir in a splash of milk or half and half. 

Can I use fresh spinach?

Sure! To do so, steam it and blanch it in ice water. Then, squeeze out all the excess liquid, and chop it into super fine pieces. 

Can I make this recipe lighter? 

This recipe is already a lot lighter than traditional spinach dip. However, if you want to make it even lower in calories, you can use low-fat cottage cheese, yogurt, and cheese. Just note that the taste and texture of your dip might vary slightly. 

Hot spinach and artichoke dip in a ceramic pan with a spoon digging in.

Hot Spinach and Artichoke Dip Recipe

Make this hot spinach and artichoke dip recipe for a high-protein, lightened-up version of everyone’s favorite appetizer or snack! 
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: easy spinach artichoke dip, hot spinach and artichoke dip, hot spinach artichoke dip, spinach and artichoke dip, spinach and artichoke dip recipe
Servings: 5 meal servings (10 appetizer portions)
Calories: 227kcal
Cost: $5



  • 2 cups cottage cheese I 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 + ½ cup for topping
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil


  • Preheat oven to 400F.
  • Mix all ingredients together in a large bowl. Pour mixture into a greased 8 x 8 pan. (See notes about cottage cheese.)
    2 cups cottage cheese, 1 cup plain Greek yogurt, 12 ounce bag frozen spinach, 1 (13.75) oz can quartered artichoke hearts, 1 cup shredded mozzarella cheese + ½ cup for topping, 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 cheese.
  • Cover the pan with aluminum foil and bake for 20 min then uncover and bake another 20 min or until cheese is melted and sides are bubbling.
  • Serve with chips, carrot sticks or bell pepper dippers. Store cooed leftovers in fridge for up to 3 days.



If texture is an issue, the cottage cheese can be blended until smooth in a food processor before combining with the other ingredients. Most of the time we are too lazy to do this (ha!), but we will admit it does make the dip even more creamy. 
Nutrition is calculated without dipper options: Calories 227, protein 23 g, carbs 11 g, fat 7 g
This recipe makes 5 meal portions of 10 appetizer portions.


Calories: 227kcal


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