Snappy Spinach Dip

Snappy Spinach Dip

Be sure to drain and press the spinach well, or the dip will be too runny.

Oxmoor House JANUARY 2005

  • Yield: 2 cups (serving size: 1 tablespoon)


  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 cup 1% low-fat cottage cheese
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons light mayonnaise
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons extraspicy salt-free herb and spice blend
  • 2 teaspoons lemon juice
  • 1/4 teaspoon garlic powder


1.Press spinach between layers of paper towels to remove excess moisture.

2. Combine cottage cheese and sour cream in a food processor. Process until smooth, stopping once to scrape down sides. Add spinach, mayonnaise, and remaining 4 ingredients; process until smooth.

3. Transfer dip to a bowl. Serve with assorted fresh vegetables (vegetables not included in analysis).

carbo rating: 0

Nutritional Information

Amount per serving
  • Calories: 13
  • Calories from fat: 0.0%
  • Fat: 0.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.2g
  • Carbohydrate: 0.8g
  • Fiber: 0.3g
  • Cholesterol: 1mg
  • Iron: 0.2mg
  • Sodium: 44mg
  • Calcium: 17mg

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Snappy Spinach Dip recipe