Satisfy your hunger and cravings with this nutritious and delicious Healthy Spinach Dip, ready for plunging your chips, veggies, and crusty bread into!
If there’s anything a private caterer gets good at quickly, it’s pulling together dips and chips in a rush!
There’s no worse feeling than seeing your guests start to arrive early, and you’re only just about to begin blitzing together the first dip of many. Especially when they’re hungry rugby fans who just need a nibble during the game!
This is where I keep recipes like this on standby. I can make the dip the day before, have it ready in the refrigerator, and at the drop of a hat, it gets thrown in the oven to come out hot and oozy and bubbly.
Get your platter of dipping foods ready, because this dip will be flattened the second you put it down!
Is This Healthy Spinach Dip Healthy?
Let’s get to the facts. This dip combines three types of cheese with sour cream, so it’s probably not the healthiest option. However, this recipe is healthier than the classic dish because cream cheese has been swapped out for cottage cheese, which is lower in fat and higher in protein.
When consumed in moderation, this dip can be a high-protein treat in your balanced diet. The spinach is a great source of iron, vitamin K, and vitamin C, and you can always add more to pack the nutrients in! To make this dip healthier, I would recommend swapping the sour cream for Greek yogurt. You can also stir in fresh herbs like basil, cilantro, or parsley for a punch of flavor, color, and nutrients.
Bling up your spinach dip
Especially when you’re serving a crowd, it’s important to make your dishes look just as good as they taste! While a fresh herb garnish goes a long way in the culinary world, there are additions you can mix into your spinach dip to make it even better.
Firstly, stir in chopped-up artichokes or crispy bacon pieces for a salty bite. If you’re worried about the sodium, use less feta and salt, or swap the feta entirely for mozzarella. And, for a pop of color and heat, add a sprinkle of smoked paprika or cayenne pepper on top.
How to make ahead and store
Whether you’re storing it ready to be oven baked, or hiding away leftovers to enjoy tomorrow, store the dip in an airtight container in the refrigerator for up to 3 days.
For longer storage, you can freeze the dip in an airtight container for up to 3 months, just let it thaw in the refrigerator overnight before reheating.
To reheat: let it sit at room temperature for about 30 minutes before warming it gently in a microwave or over low heat on the stovetop, stirring occasionally, until heated through. Reheat the dip gently to prevent it from becoming dry or rubbery. If the dip becomes too thick during reheating, add a small amount of milk or cream to thin it out.
Serving Suggestions
Nothing brings me more joy than presenting a hungry group of guests with their first nibbles for the evening.
Alongside this dip, I love to make my own Guacamole and Salsa, which both cut through the fat with their fresh and acidic flavors. You can also make your own Tortilla Chips and Potato Chips, but I usually opt for high-quality brands at the grocery store so I have more time to chop a platter of veggies for dipping! Zucchini Fries and Air Fryer Buffalo Cauliflower are always a hit with the kids, too.
Ingredients
- 8 oz low-fat smooth cottage cheese
- 1 cup low-fat sour cream
- 10 oz baby spinach
- 1 teaspoon garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup Parmesan cheese grated
- 1 1/2 cups feta cheese
- 2 tablespoons oregano
Instructions
- Preheat the oven to 350°F.
- Boil a big pot of water on high heat, and when it's boiling, add in the baby spinach. It only needs to be in the water for 1 or 2 minutes, or until it turns bright green and begins to wilt. Strain the spinach and hold it under cold water to stop it from cooking further.
- When the spinach is cool enough to handle, squeeze out as much water as possible. Shred it with a knife to make it easy to scoop up in the dip.
- Mix the cottage cheese, sour cream, spinach, garlic, salt, black pepper, oregano, half the Parmesan cheese, and half the feta cheese in a bowl until well combined.
- Pour the mixture into an oven-proof dish, top with the rest of the feta and Parmesan, then bake in the oven for 20 to 25 minutes.
- When the cheese has melted to your liking, turn on the broiler setting to high and brown the top to your liking.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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