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If you’re looking for the perfect appetizer for an upcoming holiday, game day, or any day, you have to try this Skillet Spinach, Artichoke, and Kale Dip!
This Skillet Spinach, Artichoke, and Kale Dip is my take on the classic Hillstone Spinach and Artichoke dip, which is an absolute favorite of mine. Instead of cream cheese and sour cream, I use a combination of Greek yogurt and cottage cheese. When you blend up the cottage cheese, it becomes like a thick cream cheese texture, which goes perfectly with this dip and adds some extra protein!
My favorite thing about this Skillet Spinach, Artichoke, and Kale Dip is it’s made all in one skillet, and it’s the perfect appetizer to pop in the center of the table and feed the group. Whether you’re hosting a celebration, a gameday watch party, or just having friends and family over, this dip is a fantastic choice for a crowd-pleasing appetizer.
Ingredients:
- Whole Milk Cottage Cheese
- Whole Milk Greek Yogurt
- Unsalted Butter
- Yellow Onion
- Garlic Cloves
- Canned Artichoke Hearts
- Garlic Powder
- Paprika
- Crushed Red Pepper Flakes
- Kosher Salt
- Pepper
- Frozen Spinach
- Baby Kale
- Grated Parmesan
- Shredded Swiss Cheese
- Shredded Mozzarella Cheese
Step-by-Step:
step one: prep the oven
Preheat the oven to 375℉.
step two: blend the cottage cheese and Greek yogurt
In a wide mouth jar using an immersion blender or in a high-speed blender, combine the cottage cheese and Greek yogurt and blend until smooth. Set aside.
step three: sauté the veggies and spices
Heat an 8-to 10-inch cast iron or oven-safe skillet over medium heat. Add the butter and let melt, then add the onion and garlic and cook until just softened, about 3 minutes. Add the chopped artichokes, garlic powder, paprika, red pepper flakes, salt, and pepper and toss to combine. Add the spinach and the kale and continue to cook, stirring, until the kale is just wilted, about 2 more minutes.
step four: add the cheese and Greek yogurt
Remove from heat and add the cottage cheese and greek yogurt blend along with ¼ cup of the parmesan cheese, the Swiss cheese, and the mozzarella cheese. Stir until well combined and then spread into an even layer in the skillet, scraping down the sides so that they are clean and in a nice, even layer.
step five: bake the dip
Finish with the remaining parmesan (about 2 tablespoons) across the top of the dip. Transfer to the oven and bake until it is hot, bubbly, and the parmesan on top is golden, about 25 minutes.
step six: let dip rest and serve!
Let rest for 5 minutes before serving. Serve with corn tortilla chips and fresh salsa, if desired! Enjoy!
Recipe FAQs:
It does! But this dip is such a hit, it usually doesn’t last long enough for leftovers.
The cottage cheese replaces cream cheese, so you can absolutely sub for that! I made the swap to add some additional protein.
This Spinach, Artichoke, and Kale Dip is guaranteed to be a hit at your next gathering! Let me know what you think of it!
Looking for more fantastic dips? Check these out!
3-Ingredient Buffalo Chicken Dip
Skillet Spinach, Artichoke, and Kale Dip
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
- 1 teaspoon Kosher salt
- ½ teaspoon pepper
- 10- ounce chopped frozen spinach thawed and strained well
- 1 cup packed, roughly chopped baby kale
- 1/3 cup grated parmesan cheese divided
- ½ cup shredded Swiss cheese
- ½ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375℉.
- In a wide mouth jar using an immersion blender or in a high-speed blender, combine the cottage cheese and Greek yogurt and blend until smooth. Set aside.
- Heat an 8-to 10-inch cast iron or oven safe skillet over medium heat. Add the butter and let melt, then add the onion and garlic and cook until just softened, about 3 minutes.
- Add the chopped artichokes, garlic powder, paprika, red pepper flakes, salt, and pepper and toss to combine. Add the spinach and the kale and continue to cook, stirring, until the kale is just wilted, about 2 more minutes.
- Remove from heat and add the cottage cheese and greek yogurt blend along with ¼ cup of the parmesan cheese, the swiss cheese and the mozzarella cheese. Stir until well combined and then spread into an even layer in the skillet, scraping down the sides so that they are clean and in a nice, even layer.
- Finish with the remaining parmesan (about 2 tablespoons) across the top of the dip. Transfer to the oven and bake until it is hot, bubbly and the parmesan on top is golden, about 25 minutes.
- Let rest for 5 minutes before serving. Serve with corn tortilla chips and fresh salsa, if desired! Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Is it okay to use fresh spinach instead of frozen?
Can I make it the day before and then put it in the oven when I’m ready to serve?
Definitely!
LOVED this recipe – it was easy to make and was a hit at Thanksgiving! Didn’t have shredded swiss so just used extra parm. Will definitely make it again.
I made this for a family Thanksgiving. It was delicious and easy to throw together. I assembled up to step 5 and then baked the next day .
Hey Alex, do you think it would be okay to make this through step 5 the day before and bake it right before serving the next day?