Creamy Skillet Spinach, Artichoke and Kale Dip

If you’re searching for an easy, crowd-pleasing appetizer for a holiday gathering, game day, or simply any night with friends, this Skillet Spinach, Artichoke, and Kale Dip is a winner. It’s creamy, cheesy, and packed with greens—served straight from the skillet for casual, communal snacking.

This version is inspired by a classic restaurant-style spinach and artichoke dip but lightened and boosted with protein. Instead of using cream cheese and sour cream, cottage cheese and whole-milk Greek yogurt are blended together until smooth to create a thick, creamy base that behaves much like cream cheese while adding extra protein and a pleasant tang.

The dip is cooked entirely in one oven-safe skillet, which makes prep and cleanup simple. Sautéed onion, garlic, artichoke hearts, spinach, and a bit of tender baby kale are combined with a blend of cheeses and the cottage cheese–yogurt mixture, then baked briefly so the top gets golden and bubbly. It’s an ideal centerpiece for a party platter—serve with chips, toasted bread, or fresh vegetables.

Ingredients

• 1 cup whole-milk cottage cheese
• 1 cup whole-milk Greek yogurt
• 2 tablespoons unsalted butter
• ½ cup finely chopped yellow onion
• 4 garlic cloves, minced
• 14-ounce can artichoke hearts, drained and chopped small
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon crushed red pepper flakes (optional)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 10-ounce package chopped frozen spinach, thawed and well drained
• 1 cup packed, roughly chopped baby kale (optional)
• 1/3 cup grated Parmesan cheese, divided
• ½ cup shredded Swiss cheese
• ½ cup shredded mozzarella cheese

Step-by-Step Instructions

1. Preheat the oven

   Preheat your oven to 375°F (190°C).

2. Blend the cottage cheese and Greek yogurt

   In a wide-mouth jar or a blender, combine the cottage cheese and Greek yogurt and blend until smooth. Set the mixture aside while you prepare the vegetables.

   

3. Sauté the vegetables and spices

   Heat an 8–10 inch cast-iron or oven-safe skillet over medium heat. Add the butter and let it melt. Add the chopped onion and minced garlic and cook until just softened, about 3 minutes. Stir in the chopped artichoke hearts, garlic powder, paprika, red pepper flakes (if using), salt, and pepper. Add the thawed, well-drained spinach and the chopped baby kale, and cook, stirring, until the kale just wilts—about 2 more minutes.

4. Add the cheese and blended base

   Remove the skillet from the heat. Add the blended cottage cheese and Greek yogurt, ¼ cup of the grated Parmesan, the Swiss, and the mozzarella. Stir everything together until well combined, then spread the mixture into an even layer in the skillet, scraping the sides so the filling is smooth and level.

   

5. Bake the dip

   Sprinkle the remaining Parmesan (about 2 tablespoons) evenly over the top. Transfer the skillet to the preheated oven and bake until the dip is hot and bubbling and the Parmesan is golden, about 25 minutes.

6. Rest and serve

   Allow the dip to rest for 5 minutes before serving. Serve with corn tortilla chips, pita chips, toasted baguette slices, or raw vegetable sticks. Fresh salsa or a squeeze of lemon is a nice optional accompaniment.

Tips, Variations, and Storage

• Blending the cottage cheese gives the dip a smooth, cream-cheese-like texture without needing actual cream cheese.
• If you prefer a milder flavor, omit the crushed red pepper flakes. For more heat, add a pinch more or a drizzle of hot sauce when serving.
• Substitutions: If you don’t have cottage cheese, full-fat cream cheese can be used as a direct swap; Greek yogurt can be reduced in that case. To keep the dip lighter, use low-fat cottage cheese and yogurt, though texture and richness will change slightly.
• Make-ahead: Prepare the filling through the step of combining ingredients, cover, and refrigerate. When ready to serve, spread in a skillet and bake until hot and bubbly.
• Storage and reheating: Refrigerate leftovers in a sealed container for 3–4 days. Reheat in a 350°F oven until warm, or microwave individual portions until heated through.

Recipe FAQs

Does this dip reheat well?
Yes. Reheat gently in the oven or microwave until warmed through; it may separate slightly but will still be delicious. Leftovers are often just as tasty the next day.

Can I use something else instead of cottage cheese?
Yes. Cottage cheese stands in for cream cheese here and can be swapped for actual cream cheese if preferred. The original swap was made to increase protein and lighten the feel of the dip.

Recipe Details

Servings: 10 people

Author: Alex Snodgrass

Nutrition (per serving, approximate)

Calories: 145 kcal; Carbohydrates: 9 g; Protein: 10 g; Fat: 8 g; Saturated Fat: 4 g; Sodium: 594 mg; Fiber: 2 g. Nutrition information is automatically calculated and should be used as an approximation.

This Skillet Spinach, Artichoke, and Kale Dip is an easy, shareable appetizer that balances comfort and vegetables. It’s ideal for parties, potlucks, and casual entertaining—let it bubble in the skillet and watch it disappear. Enjoy!

Food photography and styling credited to Eat Love Eats.