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Creamy Spinach and Parmesan Dip





Yields
Makes 2 1/4 cups



Total Time
25 mins

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.

Creamy Spinach and Parmesan Dip




Photo: Jeffery Cross; Styling: Randy Mon
 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
Step 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.

Step 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.

Step 3
3

Make ahead: Up to 2 days, chilled.

Step 4
4

Note: Nutritional analysis is per 3-Tbsp. serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 41Calories from Fat 27
% Daily Value *
Total Fat 1.3g2%

Saturated Fat 0.7g4%
Cholesterol 4.1mg2%
Sodium 224mg10%
Total Carbohydrate 3.3g2%

Dietary Fiber 1.1g5%
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.