Rating: 5 stars
2 Ratings
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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.

This Story Originally Appeared On sunset.com

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Credit: Jeffery Cross; Styling: Randy Mon

Recipe Summary test

total:
25 mins
Yield:
Makes 2 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

41 calories; calories from fat 27%; protein 4.6g; fat 1.3g; saturated fat 0.7g; carbohydrates 3.3g; fiber 1.1g; sodium 224mg; cholesterol 4.1mg.
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