Artichoke and Spinach Dip

Everyone loves a good Artichoke & Spinach Dip, and this one is as cheesy and tasty as they come!

Recipe adapted from Cabot Cheese. For more information, visit


  • Cooking spray
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 6 cups baby spinach (5-6 ounces), washed and dried
  • 1 (14-ounce) can artichoke hearts, rinsed and squeezed dry
  • ¾ cup Cabot No Fat Cottage Cheese or lowfat (1%) cottage cheese
  • 2 tablespoons reduced fat mayonnaise
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon ground red pepper (cayenne)
  • 4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
  • Whole-Wheat Pita Crisps


Set EGG for indirect cooking at 400°F/204°C.

Heat oil in Dutch oven on EGG. Add onion; cook, stirring often, for 2 to 3 minutes or until softened and starting to turn golden. Add spinach and garlic; cook, stirring, for 1 to 2 minutes or until spinach has wilted.

Place artichokes, cottage cheese, mayonnaise, mustard, salt and ground red pepper in food processor; process until smooth. Add spinach mixture and cheese; pulse just until blended.

Coat 3 or 4-cup baking dish with cooking spray.

Scrape artichoke mixture into prepared baking dish(es). Dip will keep, covered, in refrigerator for up to 2 days until ready to bake. Cook 25 to 35 minutes or until heated though. Serve hot.

Makes 12 (¼ cup) servings

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