Secretly Healthy Spinach Dip for Parties

Everyone has someone in their family who doesn’t like to eat anything they think is “healthy.” I have two teenage sons and a husband who looks like Thor. These guys enjoy eating good food, but they tend to gravitate towards  junk food: the sugary stuff, and of course fried food. So when I suggest eating something like spinach or cottage cheese, they look at me as if they were going to hurl…

That’s why I have to be super creative and secretive with my recipes. I like to sneak in vegetables and healthy proteins any chance I get, and cottage cheese is a must when it comes to substitutions for many of my recipes.

Just a general trick, substituting cottage cheese for sour cream reduces that fat content and adds a ton of protein to a meal. Just be sure to first blend the cottage cheese and no one will be able to tell the difference.

I use (blended) cottage cheese on baked potatoes, tacos, dip, in enchiladas and lasagna to substitute for other creams and cheese. It works great! But enough about that, let’s get to the recipe!

Lindsey’s Spinach Dip Recipe

INGREDIENTS:

(1) – 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice

(1) – 8 oz cans of sliced water chestnuts – dice into small pieces

(2) – 8 oz containers of 1% cottage cheese – blend with a handheld (immersion) blender or in a traditional blender until smooth and creamy

(1) – 1 oz packet Hidden Valley Ranch dry mix packet – I only like Hidden Valley, the cheaper kinds aren’t as tasty
** OR you can make your own healthy ranch season mix – compliments of He and She Eat Clean **

Ranch seasoning mix RECIPE: (Serving size equals one Ranch packet)
1 Tbsp dried parsley
1 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp dried chives
pinch of salt

After completing the above tasks, mix well, eat, and enjoy! No baking or cooking needed.

Prep/cook time: 7 min.

I usually serve this spinach dip with crackers, but some prefer it with bread or served in a bread bowl. If you want to be super healthy, serve with fresh cut cucumbers, peppers, and carrots.

NUTRITIONAL INFORMATION: (for the dip only)

Protein: 80 g

Carbs: 71g

Fat: 6g

*Nutritional data varies depending on products & brands used.

71 Comments

  2. We didn’t really like this. It had an off flavor and didn’t taste like spinach dip to us. Plus it was too salty, even with only using half of the ranch packet.

    1. Bummer. 🙁 Did you use a 32 oz. sized cottage cheese container? Also, if you don’t drain the juice out of the frozen spinach BEFORE mixing it with the other ingredients, it will taste terrible.

      Better luck next time.

      Sincerely,
      Lindsey

    1. Water chestnuts are like an Asian version of Jicama, so I would not recommend using any kind of nuts for this recipe.

      I hope this helps.
      Sincerely,

      Lindsey

  8. I whipped this up in less than 5 minutes and it’s actually really good. I think the dry Ranch seasoning and spinach to cottage cheese ratio is a bit off for my taste. The next time I make this (and there will be many!) I’ll either only use half the seasoning packet or quadruple the cottage cheese. Tonight, I used 16 oz of cottage cheese and I still think it’s too heavily seasoned. Thanks for sharing your recipe and giving me a platform to jump off of. =)

  9. Hi, Im just wondering if its mandatory to use the water chestnuts…do they add a certain flavour as I am hoping to opt out of using them if possible?

    1. The water chestnuts are tasteless, but they provide a crunchiness to the dip that I think is imperative… but maybe try some with and try another batch without?

      I hope this helps!

      Sincerely,
      Lindsey

  10. I wonder if there’s another kind of seasoning that would work? Ranch has MSG and I’ve been trying to stay away from that if I can.

    1. Maybe there is an organic and natural version of Ranch… I bet there is. I will look for one at all of the “granola” grocery stores that I go to and let you know. Great idea!

      Sincerely,
      Lindsey

  12. I will definitely try this! I think I will try half cottage cheese and half Greek yogurt to get the same sour taste that the cream cheese would provide.

    Also to the ladies trying to cut MSG, make your own ranch seasoning. It takes minutes, plus you can adjust the seasoning to exactly how you like it! No chemicals, or MSG!

  16. Knorr soup mix packets work well and taste great! I like veggie, my kids like leek. Also, I like to mix half cottage cheese, and half plain Greek yogurt. Yogurt ads tang 🙂

    1. The original recipe that I made used whipped cottage cheese and I have found that the ranch packets taste amazing in the dip. Try the veggie soup mix that you have mentioned and let me know what you think. 🙂

      Thank you!
      Sincerely,
      Lindsey

  19. Instead of cottage cheese, do you think Greek yogurt, like Fage, be used? I wouldn’t think it would compromise the taste.

  20. You know what would be so helpful? Listing the number of servings. That would help me break down the WW points.

  21. I’m confused. Does the recipe call for 8 ounces or 32 ounces…. That’s a huge difference! Thanks!

    1. Hi Kimberlee, sorry to hear about the confusion. Which item(s) do you have a question about?
      Here are the ingredients for a smaller portion, but still awesome!

      (1) – 10 oz container of frozen chopped spinach

      (1) – 8 oz cans of sliced water chestnuts

      (2) – 8 oz containers of 1% cottage cheese

      (1) – 1 oz packets of Hidden Valley Ranch dry mix packet

      I hope this helps. 🙂

  22. Not sure what ranch dressing you used, but most of the packaged ones have MSG in them and should therefore be avoided. MSG is a exitotoxin that leads to neuron death (in the brain). Definitely want to look for a dressing that does not have this in it!

  23. The Knorr Vegetable Soup Mix is how it is made in all the grocery stores I have worked in.

  27. hi
    made this like you said taste great greek yogurt does change taste a little. I didn’t use very much,just a little left over from dip made before

  28. Wish I read the comments before I just made a double batch as is. Oh well. I’m not going to throw it away. I will just change it up next time.

  29. I know it has been quite some time since you posted this but I pinned it and would love to make it. I read in the comments that you use a 32oz container of cottage cheese, is this the correct measurement for the recipe or an 8 oz as the recipe says? Just trying to not mess it up.

    1. Hi Jennifer,

      Sorry for the confusion… What you need is 2 – 8 oz. containers of cottage cheese.

      I hope this helps – I also changed this info in the ingredients section.

      Thanks for pinning and let me know how it works for you!

      Sincerely,
      Lindsey

  30. Thank you for the recipe! I didn’t use premixed seasoning, made my own but had to use everything twice as much, otherwise it felt tasteless. Also had to use more cottage cheese, maybe I had a bit too much spinach. Overall it is a great recipe, healthy and delicious!

  31. Oooooh and I just clued in about 2 – 8oz containers of the cottage cheese. See, no wonder mine was too much spinach :)))

  32. I haven’t made this recipe yet, but I always use tons of fresh spinach instead of frozen. I just chop it very small. It’s healthier and my family likes it better. Water chestnuts are a must & I love green onions in it, too. ! I also like the flavor of Knor Vegetable soup packets better. I can’t wait to try this healthier version!

  33. Can you cook this recipe or does that completely screw it up? I loooooove spin dip, but I prefer it hot.

    1. I think the cottage cheese would separate if you cooked it, but maybe make the recipe as instructed, then scoop out a little and try heating it to see how it works. Let me know how it turns out! 🙂