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
How to Make It
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.
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.
Very good dip - easy to make - I followed the recipe exactly and served with carrot sticks and tortilla style chips. I'm not a mayo fan, so I was glad to see that the recipe uses cottage cheese instead.
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