Creamy Spinach and Parmesan Dip

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
Total:
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 41
  • Calories from fat: 27%
  • Protein: 4.6g
  • Fat: 1.3g
  • Saturated fat: 0.7g
  • Carbohydrate: 3.3g
  • Fiber: 1.1g
  • Sodium: 224mg
  • Cholesterol: 4.1mg

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. 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. 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.
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