Low Fat Cottage Cheese Spinach Dip

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This Cottage Cheese Dip is made with simple ingredients like Greek yogurt, cottage cheese, spinach and flavorful spices. This healthier option to a classic dip is low in fat, high in protein and perfect for game days, parties or when you want a healthy snack. Serve this great dip with pita chips, fresh veggies or fresh bread.
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Spinach dip in a serving dish topped with green onions and a piece of crusty bread dipped in surrounded by more bread cubes and carrot slices.

This cottage cheese spinach dip is a delicious way to wow your guests at your next party. This healthier version of a classic spinach dip is low in calories, low fat and high in protein. The creamy base is made from cottage cheese, Greek yogurt, spinach, water chestnuts and a simple spice packet. 

Cottage cheese is my favorite high protein snack; I literally eat cottage cheese bowls everyday. The texture of cottage cheese makes it perfect for dips; it’s creamy and rich but low in calories and fat. Using the blender ensures the cottage cheese curds get blended for a perfectly smooth, thick and creamy dip.

The best part of this easy appetizer is you can serve it with anything! Keep it healthy with fresh raw veggies or make it hearty with tortilla chips, French bread, or your favorite chips.

For more cottage cheese recipes, try cottage cheese spinach lasagna or this incredible cottage cheese pizza crust. Prepare to be amazed, you guys.

Why you’ll love this recipe

  • 7 grams of protein and 62 calories per serving.
  • Only 1 gram of fat per serving.
  • The perfect easy snack for game day.

Ingredients and Substitutions:

These are the main ingredients and substitutions for this cottage cheese dip recipe. See the recipe card below for the full ingredients list and instructions for this easy dip.

Garlic powder, green onions, frozen spinach, Knorr vegetable recipe mix packet, salt, pepper, cottage cheese, greek yogurt and water chestnuts laid out for making a dip.

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  • Low-Fat Cottage Cheese: You can use any type of cottage cheese, including full-fat cottage cheese for a super creamy base.
  • 0% Non-Fat Plain Greek Yogurt: gives an extra boost of protein. Use 5% for a very creamy texture. You can also use sour cream, mayo or light mayo.
  • Frozen Chopped Spinach: be sure to defrost and strain prior to adding to the blender. If you want to use fresh spinach you will need to cook it down prior to using so that it’s wilted and soft.
  • Knorr Vegetable Recipe Mix: for the traditional spinach dip flavor.
  • Water Chestnuts: gives the dip a perfect balance of crunchiness we all love about spinach dip.

Variations

  • You can add 1-2 tsp of honey to cut the taste of the Greek yogurt if it’s too tart for you.
  • Try it with 2-4 tsp. of homemade taco seasoning for a taco dip.
  • Add some red pepper flakes, for some heat.

Dietary Modifications

  • This recipe is not gluten-free due to the Knorr Vegetable Mix. You can instead add homemade ranch seasoning, but note this will change the flavor of the dip.
  • I don’t recommend trying to make dairy-free, as this recipe is heavy on dairy.

How to make this delicious dip (a visual step-by-step guide):

Step 1: blend Greek yogurt and cottage cheese

Greek yogurt and cottage cheese added to a blender.

In a high-speed blender, add the cottage cheese and Greek yogurt (image 1).

Whipped and smooth cottage cheese and greek yogurt in a blender.

Blend until smooth and no chalkiness from the cottage cheese remains, approximately 5 minutes (image 2).

Step 2: add the remaining ingredients

Green onions, defrosted and strained spinach, salt, pepper, garlic powder, vegetable recipe mix and water chestnuts added to the blender with the cottage cheese and yogurt base.

Remove the blade and add the remaining ingredients directly to the blender, this helps to ensure you get all the cottage cheese mixture out easier (image 3).

Fully combined and mixed cottage cheese spinach dip in a blender with a rubber spatula.

Combine with a rubber spatula and give it a good stir before transferring to a large bowl (image 4).

Step 3: refrigerate

Cover and refrigerate for 2 hours before serving. Adjust with salt and pepper or additional garlic powder to taste.

Spinach dip in a serving dish with green onions on top and bread dipped in.

Expert Tip!

If your blender does not have a removable blade, I recommend using a food processor with a removable blade. This will prevent the thick base from sticking to the blender.

Recipe FAQs

How do to store your leftover creamy dip?

Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers are delicious.

What do you serve with this creamy dip?

Serve with your favorite chips, pita chips, bread, fresh veggies, etc.

Can you make spinach dip ahead of time?

Yes and you should! Make this the day before you want to serve it for the perfect ready to enjoy thick and creamy spinach dip.

Spinach dip in a serving dish topped with green onions and a piece of crusty bread dipped in surrounded by more bread cubes and carrot slices.

Cottage Cheese Spinach Dip

Danielle Lima
This Cottage Cheese Dip is made with simple ingredients like Greek yogurt, cottage cheese, spinach and flavorful spices. This healthier option to a classic dip is low in fat, high in protein and perfect for game days, parties or when you want a healthy snack. Serve this great dip with pita chips, fresh veggies or fresh bread.
No ratings yet
Prep Time 5 minutes
Cook Time 0 minutes
Chill 2 hours
Course Appetizer, Snack
Cuisine American
Servings 11 servings
Calories 62 kcal

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Equipment

  • 1 High-Speed Blender or Food Processor

Ingredients
  

  • 16 oz. low-fat cottage cheese
  • 1/2 cup non-fat plain Greek yogurt 112g
  • 10 oz. frozen chopped spinach cooked, cooled and squeezed dry
  • 1 package Knorr Vegetable Recipe Mix
  • 8 oz water chestnuts drained and chopped
  • 3 green onions chopped
  • 1/2 tsp. garlic powder
  • salt and black pepper to taste

Instructions
 

  • In a high-speed blender add the cottage cheese and Greek yogurt. Blend until smooth and no chalkiness from the cottage cheese remains approx 5 minutes.
  • Remove the blade and add the remaining ingredients directly to the blender, this helps to ensure you get all the cottage cheese mixture out easier. Combine with a rubber spatula and transfer to a large bowl.
  • Cover and refrigerate for 2 hours before serving. Adjust with salt and pepper or additional garlic powder to taste.
  • Optional! You can add 1-2 tsp of honey to cut the taste of the Greek yogurt some if it’s too tart for you.

Notes

  • If you don’t have a blender with a removable blade, I suggest using a food processor. The base is very thick and will be difficult to remove from the blender with the blade still intact. 
  • Nutritional information is an estimate and will vary with substitutions.
  • Serving size is approximately 1/4 cup, 78g 

Nutrition

Serving: 78gCalories: 62kcalCarbohydrates: 6gProtein: 7gFat: 1gSaturated Fat: 0.5gCholesterol: 6mgSodium: 390mgPotassium: 115mgFiber: 1gSugar: 3g
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