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.

How to Make It

Step 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.

Step 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.

Step 3

Make ahead: Up to 2 days, chilled.

Step 4

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

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