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–+ servings
creamy cottage spinach dip

Cottage Cheese Spinach Dip

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Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Equipment

  • 1 medium mixing bowl
  • 1 small skillet or saucepan
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 rubber spatula or spoon
  • 1 serving bowl

Ingredients
  

  • 2 cup cottage cheese small curd
  • 1 cup Greek yogurt plain
  • 2 cup spinach fresh; chopped and packed
  • 1 tablespoon olive oil
  • 2 clove garlic minced
  • 1/4 cup green onions thinly sliced
  • 1/4 cup Parmesan cheese finely grated
  • 1/2 teaspoon salt fine
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon paprika sweet or smoky
  • 1 tablespoon lemon juice fresh
  • 2 tablespoon fresh dill optional; chopped
  • 2 tablespoon fresh parsley optional; chopped

Instructions
 

  • Heat the olive oil in a small skillet over medium heat.
  • Add the minced garlic and sauté for 30–60 seconds until fragrant but not browned.
  • Add the chopped spinach to the skillet and cook, stirring, for 2–3 minutes until wilted and most liquid has evaporated.
  • Remove the skillet from the heat and let the spinach mixture cool slightly.
  • In a medium mixing bowl, combine the cottage cheese and Greek yogurt and stir until well blended.
  • Add the cooled spinach and garlic mixture to the bowl with the dairy base.
  • Stir in the green onions, Parmesan cheese, salt, black pepper, and paprika until evenly distributed.
  • Add the lemon juice, dill, and parsley, then mix until everything is fully combined.
  • Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
  • Transfer the dip to a serving bowl, cover, and let it rest in the refrigerator for at least 10 minutes before serving.

Notes

Letting the dip rest allows the flavors to meld and the texture to thicken slightly, so make it ahead if you can and chill it for a few hours for the best taste. You can easily lighten it further by using low-fat cottage cheese and yogurt, or make it richer by adding a bit more Parmesan or a spoonful of mayonnaise. If you prefer a smoother dip, pulse everything in a food processor for 10–20 seconds, and if it becomes too thick, loosen it with a splash of milk or extra lemon juice. This dip pairs well with raw vegetables, pita chips, or whole-grain crackers, and leftover dip keeps well in an airtight container in the refrigerator for up to 3 days.
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