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Cool and Creamy Spinach Dip Recipe
Cool and Creamy Spinach Dip Recipe photo by Taste of Home

Cool and Creamy Spinach Dip Recipe

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 - Rochester, MN
TOTAL TIME: Prep: 10 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 10 servings

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

Nutritional Facts

1/4 cup (calculated without vegetables) equals 56 calories, 1 g fat (trace saturated fat), 8 mg cholesterol, 145 mg sodium, 7 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchange: 1/2 starch.

Directions

  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

Nutritional Facts

1/4 cup (calculated without vegetables) equals 56 calories, 1 g fat (trace saturated fat), 8 mg cholesterol, 145 mg sodium, 7 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchange: 1/2 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Cool and Creamy Spinach Dip

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
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
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
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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