Recipe · 10 min
Creamy Artichoke-Green Goddess Cottage Cheese Dip with Bell Pepper
- 10 min
- 2–6 servings
- 183 kcal / serving
Creamy artichoke and herb cottage cheese dip with a bright green hue. It has a smooth texture and tangy flavor, making it easy to whip up on weeknights.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (6 oz) jarartichoke hearts, marinated
- ½ small pkgchives
- ¾ cupcottage cheese
- ¼ small bunchfresh dill
- 1 clovegarlic
- ⅓ cupplain Greek yogurt
- 2red bell peppers
From the pantry: black pepper, salt, sesame seeds
Cookware
chef's knife · colander · cutting board · hand or regular blender · measuring cups · measuring spoons · silicone spatula
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ small pkgchives
- ¼ small bunchfresh dill
- 1 clovegarlic
- 2red bell peppers
Dairy, eggs & chilled
- ¾ cupcottage cheese
- ⅓ cupplain Greek yogurt
Sauces, oils & condiments
- 1 (6 oz) jarartichoke hearts, marinated
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| artichoke hearts, marinated | 1 (6 oz) jar | 2 (6 oz) jars | 3 (6 oz) jars |
| chives | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| cottage cheese | ¾ cup | 1 ½ cups | 2 ¼ cups |
| fresh dill | ¼ small bunch | ½ small bunch | 1 small bunch |
| garlic | 1 clove | 2 cloves | 3 cloves |
| plain Greek yogurt | ⅓ cup | ⅔ cup | 1 cup |
| red bell peppers | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse and dry the peppers, dill, and chives.
- Remove the dill leaves from the stems, roughly chop them, trim and chop the chives, and place both in a blender.
- Peel the garlic and add it to the blender.
- Drain the marinated artichokes, reserving the liquid, then add them to the blender along with cottage cheese, yogurt, salt, and pepper.
- Blend on high until the mixture is smooth and light green, adding marinating liquid a little at a time if needed to reach the desired consistency.
- Trim, seed, and halve the bell peppers lengthwise, then slice into 1/2-inch strips.
- Divide the dip into bowls and sprinkle with sesame seeds.
- Serve with the bell pepper slices on the side for dipping.
Two tips
- Store any leftovers in an airtight container in the fridge for up to 2 days.
- For variety, serve with cucumber or carrot sticks alongside the bell pepper slices.
Nutrition per serving
- Calories
- 183 kcal
- Protein
- 17 g
- Carbs
- 19 g
- Fat
- 5 g
- Fiber
- 6 g
- Sodium
- 448 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.