Name your top three favorite hot party dips. Chances are a creamy artichoke dip is among the ranks. Creamy, cheesy, and comforting, it’s become a beloved classic in American cuisine, often served at parties, sporting events, and casual get-togethers. I’ve made a better-for-you Artichoke and Green Chile Dip with Cottage Cheese that still offers that same indulgent vibe, but with a much more mindful nutritional profile.
However, it’s often made with high-calorie, high-fat ingredients such as cream cheese, sour cream and/or mayonnaise. But, I’ve found that swapping in blended cottage cheese makes an ideal healthy substitution for many of these ingredients. You still get a cheesy, smooth result, but an artichoke dip with less fat and calories – plus with more protein!
In fact, blending cottage cheese for recipe is one of my favorite healthy hacks to reduce fat and bump up protein. Also, it’s a simple solution that helps me avoid the curdy cottage cheese texture that I personally find a little off-putting.
To me, blended cottage cheese is very similar to ricotta cheese and is a smart swap in so many sweet or savory recipes for every meal of the day – I’ve made dozens! If you like this Cottage Cheese Artichoke Green Chile Dip, I’ll let you in on these two easy pasta recipes that use cottage cheese:
Wondering about the nutrition on this Green Chile Artichoke Dip? It’s still ooey-gooey and low-carb but has only 84 cal, 5g carbs, 3.4 fat for a generous-sized, approximate 1/3-cup serving! Plus, you get 7.5g protein with that!
Serve this cottage-cheese based dip with veggies, pita chips, pile in wrap or potato! We used our leftovers on pasta tonight, delish!!!
Note: You can sub canned green chiles, but I am kind of a Hatch green chile snob and either blister my own on the grill or buy them prepped and straight from the source via my favorite Hatch chile farms in New Mexico.
- 1/3 cup chopped fire-roasted Hatch green chiles or can sub a 4-ounce can, drained well
- 1 12-oz jar artichoke hearts, drained and chopped (reserve 2 tsp. liquid)
- 1 cup 2% cottage cheese
- 1/2 cup 0% plain Greek yogurt
- 1 1/2 tsp lime juice
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3/4 cup fresh-grated Parmesan cheese divided
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Preheat oven to 350F. Chop up chiles, removing seeds Beforehand. Drain and Chop artichokes (save 2 tsp jar liquid).
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Set aside. In small blender, add Cottage cheese, yogurt, lime juice, lime juice, garlic, reserved artichoke "juice", salt and pepper and blend until smooth.
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Pour yogurt mixture into 3-cup capacity baking dish.
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Add ½ cup Parmesan, artichokes and chiles into mixture, stir well. Top with remaining ¼ up Parmesan.
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Bake uncovered for 20-30 minutes, until bubbling and lightly browning on top.
My parents live in Southern New Mexico, not too terribly far from Hatch. To say I love just about ANYTHING that features Hatch green chiles would be a huge understatement. Such a delicious dip, and I feel like I can have more of it thanks to the cottage cheese and Greek yogurt. Yum! This is going to be perfect for football season. Go Chiefs!
I recently made this artichoke and green chile dip with cottage cheese, and it turned out so delicious! I loved how creamy and cheesy the flavor was. It was so perfect! I will be making this again!
I love this recipe! I’ve tried a few other artichoke dips, but they always have too much cheese. This one is perfect—not too cheesy, but enough to give it that rich flavor. The green chile adds such a nice kick!
I loved this with the tortilla chips! The creamy cheese flavor was perfect. Creamy, tangy, and slightly spicy– amazing!
Finally! A dip that tastes decadent and delicious but is actually nutritious! This was phenomenal and I love how you chose cottage cheese and yogurt instead of cream cheese and heavy creams and other cheeses. You’d never know it, everyone still devoured!