Cottage Cheese Dip With Spinach And Artichoke

The Cooking Doc® Cottag Cheese Dip with Spinach and Artichokes

Cottage Cheese Dip With Spinach And Artichoke

This is a low sodium dish only because I used very low sodium artichoke hearts.

#PROTIP: If you can’t find low sodium artichoke hearts, soak them in water for 10 minutes and then drain them prior to cooking.

Cottage Cheese Dip With Spinach And Artichokes

The Cooking Doc®
Servings 6 servings
Calories 100 kcal


  • 1 cup cottage cheese
  • 1 cup nonfat Greek yogurt
  • 2 tablespoons grated parmesan cheese
  • 1/3 cup shredded mozzarella + 2 tbsp
  • 7 ounces chopped artichoke hearts 1/2 of a 14 oz can
  • 1 cup chopped baby spinach
  • 1 garlic clove chopped
  • Salt and pepper


  • Preheat the oven to 350ºF.
  • Place all the ingredients in a large bowl, reserving the 2 tablespoons of grated mozzarella. Mix together well.
  • Place in an ovenproof dish and sprinkle the remaining grated mozzarella on top. Bake for 25 minutes at 350ºF.
  • Dip your favorite veggies and fresh bread.


Calories: 100kcalCarbohydrates: 10gProtein: 10gFat: 3gSaturated Fat: 1gCholesterol: 8mgSodium: 281mgPotassium: 233mgSugar: 5gCalcium: 161mgMagnesium: 32mg
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