Looking for a healthy spinach dip to serve up for your friends (or heck, yourself?!) Then this Cottage Cheese Spinach Dip is just for you! High in protein and bold in flavor, this low calorie option will surely please the toughest critic!
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Why You Need to Make this Easy Spinach Dip Recipe
Just a girl, a mission, and cottage cheese in hand. That’s pretty much how this Cottage Cheese Spinach Dip came to life!
Well, and the fact I love a good game day app that isn’t 1000 calories per serving (add this recipe to the list of Healthier Big Game Swaps with ALDI)!
Healthy, high protein, and gluten-free, this Cottage Cheese Spinach Dip checks all the boxes in flavor, texture, and nutrition!
What You Need to make this Recipe for Spinach Dip
Ingredient Tips
- Celery Seed Spice: Do not use fresh celery! The celery seed spice has a deeper flavor that really gives a nice touch to this dip.
- Dill: You can use fresh dill if preferred. Use 1 Tbsp fresh to 1 tsp dried.
- Dairy Options: I like 2% fat cottage cheese in this over non-fat; it gives a bit more flavor. As for cream cheese, light cream cheese (or even Greek yogurt) has fewer calories than regular cream cheese for the same bold flavor. Use either as this recipe is already racking up many healthy dip points (and take a look at my post about Skim or Full-Fat Dairy: Which is the better choice?)!
- Spinach: Fresh spinach is preferred, but you can use frozen. Measure 1/2-2/3 cups frozen spinach (~2 oz by weight), heat in the microwave to come to room temperature, then, once cooled, squeeze out as much water as possible. You should have about 1/3 cup cooked spinach for this recipe!
Ingredient Swaps
- Texture: Blend the cottage cheese with the dill and celery seed before adding to the skillet. This will prevent curds if you’re not overly fond of the texture.
- Tangy taste: Add in 2 Tbsp of sour cream or plain Greek yogurt to get a bit more of that tangy taste common with store bought dips!
- Add-ins: I love the crunchy bite of water chestnuts opposite the creaminess of this hot spinach dip, however, if you are not a fan of water chestnuts or just want to add another flavor or texture, here’s some add-ins that would be delicious:
- Artichokes: Who doesn’t love spinach and artichoke dip? Add 1/2 cup drained and chopped artichoke hearts (canned, jarred, marinated, whatever you like!)
- Sun dried tomatoes: Add 1/4-1/3 cup chopped sun dried tomatoes.
- Roasted red peppers:: Add 1/3-1/2 cup chopped roasted red peppers (preferably jarred or canned in water but oil is okay if it’s what’s on hand!)
How to Make this Cottage Cheese Spinach Dip Recipe
(1) Saute the onions and garlic in oil over medium heat.
(2) Add in the spinach, and saute until wilted.
(3) Stir in the salt, pepper, and cream cheese. Mix until melted.
(4) Cream cheese should all be melted like this before moving on to next step.
(5 + 6) Stir in the cottage cheese, chestnuts, and remaining spices. Heat 2 to 3 minutes.
(7 + 8 +9) Add shredded cheese, and heat until combined. You can also place under broil setting in the oven if preferred.
Then, viola! This Cottage Cheese Spinach Dip is ready to be served (warm of course!)
Recipe Notes + Expert Tips
- I highly recommend serving this spinach cheese dip with torn sourdough bread, tortilla chips, and fresh veggies!
- While I love to cook in cast iron since you can serve right out of the hot skillet (presentation and easy clean up points!), feel free to use whatever medium sized saucepan you have on hand. When done cooking, pour your dip into a decorative bowl and top with the shredded cheese!
- This dip will stay fresh in the fridge in an airtight container for 3 days. Reheat in the microwave or over the stove for best flavor.
FAQs for This Spinach Cheese Dip Recipe
Yes! Prepare the recipe as directed, except adding the shredded cheese on top. Allow it to cool, and transfer to an airtight container (it can stay this way up to 3 days). When you’re ready to eat, reheat in the microwave or on the stove top, add your shredded cheese, and dig in!
As a registered dietitian nutritionist, and mother of little ones, food safety is of the upmost importance to me (and it should be to you too)! To avoid the possibility of pathogens growing in your food, it’s important that perishable foods, like the dairy products used in this recipe, remain at room temperature for no greater than two hours. For this recipe, that means your hot dip will likely exceed the danger zone threshold (140 degrees F) when cooking, and then be set out for your guests to enjoy. Since it will be set out warm, this likely gives your dip a little over two hours to sit out. If it makes it this long (doubtful!), be sure to cover it up, and place in the refrigerator so that it’s temperature can drop.
Other Cottage Cheese Recipes You May Enjoy
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Cottage Cheese Spinach Dip
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 5 cups baby spinach
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 4 ounces light cream cheese
- 1 1/2 cups low fat cottage cheese
- 8 ounces water chestnuts diced
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried celery seed
- 1/3 cup shredded reduced fat cheddar cheese
Instructions
- Saute the oil, onion, and garlic for 2 to 3 minutes over medium heat in a cast iron skillet.
- Add the spinach, pepper, and salt. Mix until spinach is wilted, then stir in the cream cheese until it melts (about 3 minutes).
- Add the cottage cheese, water chestnuts, and remaining spices. Continue to mix over low heat. Top with shredded cheese, then heat until melted.
- Serve warm with tortilla chips or fresh veggies.
- Enjoy!
Notes
- I highly recommend serving this dip with torn sourdough bread, tortilla chips, and fresh veggies!
- Celery Seed Spice: Do not use fresh celery! The celery seed spice has a deeper flavor that really gives a nice touch to this dip.
- Dill: You can use fresh dill if preferred. Use 1 Tbsp fresh to 1 tsp dried.
- Spinach: Fresh spinach is preferred, but you can use frozen. Measure 1/2-2/3 cups frozen spinach (~2 oz by weight), heat in the microwave to come to room temperature, then, once cooled, squeeze out as much water as possible. You should have about 1/3 cup cooked spinach for this recipe!
- While I love to cook in cast iron since you can serve right out of the hot skillet (presentation and easy clean up points!), feel free to use whatever medium sized saucepan you have on hand. When done cooking, pour your dip into a decorative bowl and top with the shredded cheese!
- This dip will stay fresh in the fridge in an airtight container for 3 days. Reheat in the microwave or over the stove for best flavor.
Nutrition Per Serving
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Sonali- The Foodie Physician says
I need more cottage cheese in my life! I almost never think to buy it but I always love it when I do. This dip looks PERFECT. I hope you guys have a great weekend <3
Elizabeth Shaw says
You too Sonali– and I keep eyeing your sweet potato coins that keep popping up in my feed! YUM!
Marisa says
This recipe is what healthy spinach dip dreams are made of, Liz! Where’s my heart eyes emoji when I need her?!!
Elizabeth Shaw says
LOL I love that you love this! Sending you a big old HUG emoji now!
Lauren Harris-Pincus says
I LOVE using cottage cheese in dips…and everything else 🙂
Elizabeth Shaw says
It’s so good right?!