Real Food Spinach Dip Recipe
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This spinach dip recipe is the perfect way to enjoy a healthier version of the all-time classic party dip. It’s made with real food ingredients, including fresh spinach and cottage cheese. This tasty dip is a great addition to a lunch box, and it makes the perfect after-school snack for kids.
Spinach dip is a classic at many gatherings across the country. It’s right up there with onion dip and ranch dip, and it’s likely a good source of spinach for those who don’t typically enjoy eating the green, leafy stuff.
But good gracious! The fat content on most containers of packaged dip is enough to send you running for your closest pair of big-boy pants. And even then, you may have to leave the button undone.
So in the interest of saving you from all that running…. errr… I mean, saving you from having to wear your big-boy-pants ~ehem~, here’s my version – a healthy spinach dip recipe made with REAL FOOD INGREDIENTS.
Recipe Notes For Cottage Cheese Spinach Dip
I use a package of frozen spinach to make the dip. If you want to use fresh spinach, you will need to steam-cook it and then wring as much liquid as possible from the leaves.
More Healthy Dip Recipes
Don’t stop at the spinach dip recipe! Here are other real food dips you can make for your next snacking session.
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Real Food Spinach Dip Recipe
Ingredients
- 1 (16 oz.) container cottage cheese
- 10 oz. bag frozen spinach, thawed
- 8 oz. can water chestnuts, chopped fine
- 2 tbsp. onion powder
- 1 tsp. dried parsley
- 2 tsp. garlic powder
- ½ tsp. salt
Instructions
- Using a blender, blend the cottage cheese until it is smooth and creamy.
- Put the cottage cheese in a large mixing bowl, and add all other ingredients. Stir well.
Nutrition
Recipe from the Gracious Pantry archives, originally posted 1/28/11.
Ah thank you, I love spinach and cheese dip, and was hoping it can be healthier! But my mom loves warm/hot food, and this is usually served warm at restaurants from my experience, so can this be heated? If so, should it be in the oven or microwave? From the directions it seems like you serve it cold (which also sounds good)
Sar – I’ve always served this cold. I’ve never had warm spinach dip. Maybe it’s a regional thing? I would guess you could warm this, but it would have to be done very gently and carefully as the cottage cheese is delicate when warmed. I would warm this in a double boiler over very low heat. Watch it carefully and keep stirring. Remove it when it’s just barely warm.
So I’m new to Clean eating but isn’t low fat a “dirty” food. I thought anything that was low fat or fat free was basically just chemicals?
Andrea – My blog and recipe evolve as I learn more and more about clean eating. I did that recipe a while back when I thought low-fat was the way to go. Now, I don’t recommend it. But many people do still use low-fat products (which are far better than non-fat, as I understand it), so I haven’t changed a lot of them. Feel free to use the full fat stuff, just know that the data on my site will not reflect those changes.
Thank you, thank you, thank you! I just saw almost the same recipe, but it called for ranch dressing mix instead of the spices. I didn’t know how to substitute for it, so I made it to see if I loved it. I DO! I knew I’d have to find a way to make it clean, and then, there it was, on my Pinterest page 🙂
Amy – My pleasure! 😀
So DELICIOUS! Thanks for sharing the recipe with us.
Terry – My pleasure! 🙂
Just made this and love it. I love the store bought kind, but I am trying to get a lot better right now. This could probably make any vegetable taste so much better. New follower of your blog. Thanks for the recipe.
Anna – Thanks so much! Welcome! 🙂
Soooo good. I warmed it up in the oven for 15 minutes and ate it with wheat thins, delish!
Sabrina – So glad you enjoyed it! 🙂
Looks great! Do you need to squish the water out of the spinach once it thaws? Alternatively, have you made this with fresh spinach? Thanks for sharing the recipe!
Kendra – Might be a good idea. I have not made this with fresh spinach.
How long does this keep and should it be frozen or refrigerated? Thanks for the great recipe!
Jodi – My pleasure! I do not recommend freezing it. It will keep for about 4-5 days in the fridge.
I’m going to try this with some avocado in it for some good healthy fats. Plus I love avocados.
Jess – Let me know how it turns out! 🙂
can we skip the nuts???
Jackie – Sure!
How long will this last in the fridge after made?
Delia – About 5 days.