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Spinach Artichoke Dip


This spinach artichoke dip is rich, creamy and delicious while also being higher in protein and lower in saturated fat than traditional recipes. That’s because this better-for-you version is made with Turner’s award-winning cottage cheese!

Cottage cheese is a nutritious, high-quality protein source that’s packed with other beneficial nutrients many Americans fall short in. Just ½ cup provides 12 grams of protein, 90 mg of calcium (or 6% of the recommended daily value), 179 mg of potassium (4% of the daily value) in addition to a variety of other nutrients. Substituting cottage cheese for higher fat foods used in traditional spinach artichoke recipes also means less fat and saturated fat, too.

Here’s how to make this rich and creamy spinach artichoke dip.


  • 1 cup 2% fat cottage cheese
  • ½ block (4 ounces) 1/3 less fat cream cheese
  • 1 jar marinated artichoke hearts, diced (do not discard the liquid)
  • 1 box frozen spinach, thawed, drained and chopped (~1 cup)
  • 2 tsp minced garlic
  • 2 green onions, diced
  • ¾ cup mozzarella cheese
  • 2 tbsp. Parmesan cheese
  • 1 tsp ground pepper


  • Preheat oven to 350 degrees.
  • Put the cottage cheese, cream cheese, liquid from the artichoke hearts, onions, garlic & pepper in a food processor and process until blended and smooth. Transfer to a medium bowl.
  • Add the chopped spinach, diced artichoke hearts and Parmesan cheese to the bowl with the blended cheese. Stir until all ingredients are well combined.
  • Transfer mixture to an 8×8 or 9×6 baking dish then top with the mozzarella cheese.
  • Bake at 350 for 25 minutes, then broil for 2-3 minutes to brown the cheese and bubble.
  • Serve with tortilla chips, crusty bread, crackers or raw veggies. Enjoy!


Recipe makes = 4 cups

Serving Size= 1/2 cup

Servings per Recipe = 8

(one serving or ½ cup provides 9 grams of protein and 15% of the daily value for calcium)