There’s something about game day food that just hits differently. The snacks are what everyone really shows up for, right? Whether it’s a delicious spinach artichoke dip or cozy warm bread, forget the score—I’m here for something you can set on the table and let everyone dig into while the game plays in the background.

This Cast Iron Spinach & Artichoke Dip is one of those recipes that feels nostalgic and indulgent, but with a wholesome twist. Instead of loading it down with only mayo or cream cheese, I blended cottage cheese and Greek yogurt into the base. It keeps things creamy and cheesy but with a protein boost that balances out all those chips and wings on the table.

Plus, when you bake it in a big oval Dutch oven (I use my Caraway 8.5 qt cast iron), it turns into a centerpiece—golden cheese on top, bubbling around the edges, and it stays hot for hours. No need to hover over a microwave for reheating; just set it out and let everyone go back for scoop after scoop.

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why you’ll love this recipe:

Cozy, cheesy, and bubbly — the ultimate comfort food for sharing.
High-protein twist with cottage cheese and Greek yogurt.
Kid-approved — even picky eaters will dip breadsticks or chips without noticing the spinach.
Meal-prep friendly — assemble a day ahead and bake when ready.
Serves a crowd and looks beautiful baked right in the Dutch oven.

Recipe Tips

Don’t skip blending the cottage cheese. It makes the base silky smooth and you’d never guess it’s there.

Cook the spinach first. If you toss it in raw, it’ll water down the dip.

Use the Dutch oven for serving. It holds the heat so well, your dip will still be hot and gooey by halftime.

Double batch approved. This recipe is written for an 8.5-qt Dutch oven, but you can halve it if serving a smaller crowd.

Ingredient Swaps:

No cottage cheese ? Use all Greek yogurt, or sub ricotta cheese for a similar texture.
Dairy-free ? Try dairy-free cream cheese, vegan mozzarella shreds, and coconut yogurt.
Want more heat ? Add diced jalapeños or a few spoonfuls of hot sauce to the mix.
Make it heartier ? Stir in shredded chicken for a protein-packed “meal dip.”

Kid Friendly Option: Even picky eaters love the cheesy, creamy texture of this dip. My toddlers dip breadsticks or soft pita wedges in it without batting an eye at the spinach (mom win!).

Meal Prep Tips: You can prep the whole mixture the night before, keep it in the fridge, then just pop it in the oven before guests arrive. Perfect for hosting days when you don’t want to juggle a million things.

Storage Tips: Store leftovers in the fridge for up to four days or freeze for a month in small portions. Reheat in the oven at 350°F until hot and bubbly, or microwave single servings. If it feels too thick after chilling, just stir in a splash of milk to loosen it up.

Troubleshooting:

Dip looks watery: Spinach wasn’t squeezed enough, next time press it dry with a towel. You can also stir in a little more cheese to thicken.
Not enough flavor: Add extra garlic, parmesan, or a squeeze of lemon juice for brightness.
Top didn’t brown: Broil on high for 1–2 minutes at the end to get that golden cheesy crust.
Too thick after chilling: Stir in a splash of milk or broth before reheating to loosen.

Frequently Asked Questions

Can I make this ahead of time?
Yes! You can fully assemble the dip up to 24 hours in advance. Cover it tightly, refrigerate, and then bake right before serving.

Can I use frozen spinach?
Absolutely—just thaw it and squeeze out as much liquid as possible so the dip doesn’t turn watery.

Can I halve the recipe?
Yes. If you’re serving a smaller group, cut everything in half and bake in a 2–3 qt baking dish instead of the big Dutch oven.

What’s the best way to serve it?
I love keeping it in the Dutch oven because it holds heat for hours. Surround it with toasted sourdough, pita chips, crackers, or raw veggies for dipping.

Can I add protein to this dip?
Definitely! Stir in cooked shredded chicken, turkey, or even crumbled bacon before baking for a heartier option.

How do I reheat leftovers without drying it out?
Warm in the oven at 350°F until bubbly, or microwave smaller servings. If it feels too thick, stir in a splash of milk or broth to bring back creaminess.

Is it kid-friendly?
Yes—kids love the cheesy texture and usually don’t notice the spinach. I like serving mine to toddlers with breadsticks or soft pretzels for dipping.

Can I freeze this dip?
You can! Freeze cooled portions in airtight containers for up to one month. Thaw overnight in the fridge and reheat before serving.

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Cast Iron Spinach Artichoke Dip Recipe

This cozy, high-protein spinach and artichoke dip is baked right in your cast iron Dutch oven for the ultimate game day appetizer. Creamy, cheesy, and secretly lightened up with cottage cheese and Greek yogurt—it’s a crowd favorite that stays hot and melty for hours.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 273kcal

Ingredients

2 tbsp olive oil or grass-fed butter
6 cloves garlic minced
20 oz fresh spinach or 2 boxes frozen, thawed & squeezed dry
28 oz artichoke hearts drained and chopped
2 cups cottage cheese blended until smooth
1 cup Greek yogurt
8 oz cream cheese softened
3 cups shredded mozzarella divided
1 cup grated parmesan
1 tsp salt
½ tsp black pepper
Pinch of red pepper flakes optional

Instructions

In your Dutch oven, heat olive oil over medium. Add garlic and sauté 1–2 minutes. Stir in spinach until wilted, then add artichokes. Remove from heat.
In a large bowl, combine blended cottage cheese, Greek yogurt, cream cheese, 2 ½ cups mozzarella, parmesan, salt, and pepper.
Fold in the spinach-artichoke mixture. Spread evenly in your Dutch oven.
Sprinkle with the remaining ½ cup mozzarella.
Bake uncovered for 25–30 minutes, until bubbly and golden.
Serve warm with bread, pita chips, or veggies.