Cool and Creamy Spinach Dip Recipe

4.5 3 2
Cool and Creamy Spinach Dip Recipe
Cool and Creamy Spinach Dip Recipe photo by Taste of Home
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Cool and Creamy Spinach Dip Recipe

Read Reviews
4.5 3 2
Publisher Photo
I always keep this easy dip on hand—it encourages me to eat more fresh veggies. The light cottage cheese adds protein and calcium without the fat. —Melissa Hansen, Milwaukee, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 cup (8 ounces) 2% cottage cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (8 ounces) fat-free sour cream
  • 2 tablespoons fat-free milk
  • 1 tablespoon grated Parmesan-Romano or Parmesan cheese
  • 1 tablespoon reduced-fat ranch salad dressing
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon garlic powder
  • Assorted fresh vegetables

Directions

In a food processor, cover and process cottage cheese until smooth. Transfer to a small bowl; stir in the spinach, sour cream, milk, Parmesan-Romano cheese, ranch dressing, dill and garlic powder. Cover and refrigerate for 3-4 hours. Serve with vegetables. Yield: 2-1/2 cups.
Originally published as Cool and Creamy Spinach Dip in Healthy Cooking June/July 2009, p20

Nutritional Facts

1/4 cup: 56 calories, 1g fat (0 saturated fat), 8mg cholesterol, 145mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1/2 starch.

  • 1 cup (8 ounces) 2% cottage cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (8 ounces) fat-free sour cream
  • 2 tablespoons fat-free milk
  • 1 tablespoon grated Parmesan-Romano or Parmesan cheese
  • 1 tablespoon reduced-fat ranch salad dressing
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon garlic powder
  • Assorted fresh vegetables
  1. In a food processor, cover and process cottage cheese until smooth. Transfer to a small bowl; stir in the spinach, sour cream, milk, Parmesan-Romano cheese, ranch dressing, dill and garlic powder. Cover and refrigerate for 3-4 hours. Serve with vegetables. Yield: 2-1/2 cups.
Originally published as Cool and Creamy Spinach Dip in Healthy Cooking June/July 2009, p20

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Reviews forCool and Creamy Spinach Dip

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larkendra User ID: 2967673 181427
Reviewed Jan. 6, 2012

"No one knew it was cottage cheese. Tasted great. I did use a dill powdered mix instead of ranch dressing."

MY REVIEW
blueflipflops User ID: 1770375 123296
Reviewed Jul. 3, 2009

"I submitted this recipe so long ago that I now make it much differently. Now I use more like 1 tbls dill, 2-3 tsp granulated garlic, some dried parsley and black pepper (and sometimes onion powder). I do it a little different every time, but I agree that it needs more flavor than as written above."

MY REVIEW
westernbroncos User ID: 3381129 184214
Reviewed Jun. 23, 2009

"I tried this recipe, and I found that it needs... something. It was on the bland side, but the texture was excellent! I wonder if the prepared ranch dressing was eliminated and substituted for ranch dressing dry mix if that would increase the flavor. If someone tries this, would he/she post their results with their combination? Thanks!"

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