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Creamy Spinach and Parmesan Dip

Photo: Jeffery Cross; Styling: Randy Mon
Total time 25 mins
Yield Makes 2 1/4 cups
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.


  • 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

Nutrition 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

How to Make It

  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.

  3. Make ahead: Up to 2 days, chilled.

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