Spinach Artichoke Cottage Cheese Dip
A lighter, high-protein spinach artichoke dip made by blending cottage cheese with parmesan and lemon right in the tub.
- Serves
- 6 (about 1/3 cup each)
Nutrition
112calories per serving
- 11gProtein
- 6gCarbs
- 5gFat
Estimated from the amounts below, which are sized for a 16 oz tub of 2% cottage cheese; the source gave no amounts.
Ingredients
- 1 tub (16 oz) 2% cottage cheese
- 1/4 cup parmesan cheese, grated
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- Salt and pepper, to taste
- 3 cups fresh spinach
- 1 cup canned artichoke hearts (in water), drained and chopped
Instructions
- Wilt the spinach in a pan over medium heat or in the microwave for about 1 minute.
- Let the spinach cool slightly, squeeze out as much water as you can, and chop it.
- Add the parmesan, lemon juice, olive oil, garlic powder, red pepper flakes, salt and pepper to the cottage cheese tub.
- Blend with an immersion blender until completely smooth.
- Stir in the spinach and artichoke hearts until evenly mixed.
Pairs well with
- Pita chips, crackers or toasted baguette
- Carrots, celery and bell pepper
- Spread on a chicken or turkey sandwich
- Warmed and spooned over a baked potato
Notes
- Amounts are estimated; the source only listed the ingredients.
- Squeeze the spinach well, or the dip will turn watery.
- Serve cold, or warm it in a microwave-safe dish in 30-second bursts, stirring between each.
- Most 16 oz tubs are filled close to the top. If there isn’t room, blend in the tub and stir in the spinach and artichokes in a bowl.