Here’s a fully detailed recipe for a Spinach Artichoke Protein Dip – Creamy, Cheesy & Protein-Packed:
Spinach Artichoke Protein Dip – Creamy, Cheesy & Protein-Packed
Description
This Spinach Artichoke Protein Dip is a healthy twist on the classic appetizer. Packed with protein, creamy cheese, and tender vegetables, it’s perfect for dipping veggies, crackers, or even spreading on toast. By using a mix of Greek yogurt, protein powder, and light cheeses, it delivers a satisfying, guilt-free snack that’s great for parties, meal prep, or a high-protein treat.
Key Features:
High in protein (thanks to Greek yogurt & protein powder)
Creamy, cheesy, and indulgent flavor
Low in carbs if served with veggies
Quick and easy – ready in ~25 minutes
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients (Serves 6–8)
Vegetables & Base
1 (14 oz) can of artichoke hearts, drained and chopped
2 cups fresh spinach, roughly chopped (or 1 cup frozen, thawed & drained)
1 small onion, finely diced (optional)
2 cloves garlic, minced
Protein & Creamy Base
1 cup plain Greek yogurt (unsweetened, 2% or fat-free)
1/2 cup low-fat cream cheese, softened
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 scoop unflavored or savory protein powder (about 20–25g protein per scoop)
Flavoring & Seasoning
1 tsp lemon juice
1/2 tsp smoked paprika (optional, for a subtle smoky flavor)
Salt and pepper to taste
1/4 tsp crushed red pepper flakes (optional, for mild heat)
Topping (Optional)
2 tbsp panko breadcrumbs
1 tbsp shredded Parmesan cheese
1 tsp olive oil
Instructions
Preheat & Prep
Preheat oven to 375°F (190°C) if baking.
Chop spinach and artichokes. Mince garlic and dice onion (if using).
Cook Veggies
In a medium skillet over medium heat, sauté onion (if using) and garlic for 2–3 minutes until fragrant.
Add spinach and cook until wilted (or just heated if using frozen).
Mix the Base
In a large mixing bowl, combine Greek yogurt, cream cheese, Parmesan, mozzarella, protein powder, lemon juice, paprika, salt, and pepper. Mix until smooth.
Combine Veggies & Base
Fold the cooked spinach, garlic, onion, and chopped artichokes into the creamy mixture.
Transfer & Optional Bake
Transfer mixture to a small baking dish (8×8-inch works well).
Optional: Top with panko, extra Parmesan, and drizzle with olive oil for a crispy top.
Bake at 375°F (190°C) for 12–15 minutes until bubbly and slightly golden.
Serve
Serve warm with sliced veggies (carrots, cucumbers, bell peppers), whole-grain crackers, pita chips, or use as a protein-packed sandwich spread.
Frequently Asked Questions (FAQs)
Q: Can I make this dip vegan?
A: Yes! Substitute Greek yogurt and cream cheese with vegan alternatives, use vegan mozzarella, and skip or replace protein powder with a plant-based protein powder.
Q: Can I make it ahead?
A: Absolutely. Prepare the mixture and store it in an airtight container in the fridge for up to 3 days. Bake or reheat before serving.
Q: Can I freeze this dip?
A: Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and bake before serving.
Q: Can I use frozen spinach?
A: Yes, just make sure to thaw and squeeze out excess water to avoid a watery dip.
Q: Can I make it dairy-free?
A: Use dairy-free yogurt, cream cheese, and vegan cheese options. Protein powder should be plant-based.
Nutritional Information (Per 1/6 Serving, Approximate)
Calories: 180 kcal
Protein: 18g
Carbohydrates: 6g
Fiber: 2g
Sugar: 3g
Fat: 8g
Saturated Fat: 4g
Sodium: 420mg
Cholesterol: 25mg