Creamy Spinach and Parmesan Dip

Creamy Spinach and Parmesan Dip Recipe
Photo: Jeffery Cross; Styling: Randy Mon
What's good about it: Spinach is a vitamin powerhouse. Cottage cheese subs for sour cream, making the dip high in protein and low in fat. Serve with whole-grain baguette toasts.

Yield:

Makes 2 1/4 cups

Recipe from

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 41
Caloriesfromfat 27 %
Protein 4.6 g
Fat 1.3 g
Satfat 0.7 g
Carbohydrate 3.3 g
Fiber 1.1 g
Sodium 224 mg
Cholesterol 4.1 mg

Ingredients

10 ounce baby spinach leaves
1 1/4 cups low-fat cottage cheese
1 1/2 ounces parmesan cheese, freshly shredded (about 1 cup if shredded with a Microplane)
1/4 teaspoon kosher salt
1/4 teaspoon pepper

Preparation

1. Put spinach in a large microwave-safe bowl and drape bowl with microwave-safe plastic wrap. Microwave until spinach is tender, stirring a couple of times, 4 to 5 minutes. Drain spinach and let stand until cool enough to handle. Squeeze out liquid, then finely chop.

2. Whirl cottage cheese, parmesan, salt, and pepper in a food processor until very smooth, about 1 minute, scraping inside of bowl as needed. Scrape into a bowl and stir in spinach. Serve dip at room temperature or chilled, with baguette toasts or crackers.

Make ahead: Up to 2 days, chilled.

Note: Nutritional analysis is per 3-Tbsp. serving.

Note:

December 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note