Cottage Cheese Spinach Dip
I don’t think you can ever have too many dip recipes. This recipe is definitely a keeper. It bakes up quickly and tastes great. It was a big hit in the cottage cheese class the other night.
Cottage cheese can be a hard sell. I get that. There are plenty of folks who just don’t like it. The appearance is certainly part of the reason. I like cottage cheese, but I understand why others don’t. Because the cottage cheese is pureed there is really no way to tell what is in the dip. It is just a nice creamy base for the spinach, spices and cheese.
You could easily add some artichoke hearts to this recipe, if you like. While it is traditionally served with crackers or bread, you can serve it with vegetables. You can also serve it over baked potatoes for a simple meal. We added diced sweet pepper for color and texture, but other add-ins could include water chestnuts, green onions, sweet onions or of course, artichokes.
Here is the recipe. I hope you will try it.
Spinach Cottage Cheese Dip
1 c. frozen chopped spinach
1 c. cottage cheese
1 tablespoon olive oil
½ teaspoon garlic powder
¼ teaspoon onion powder
salt and black pepper to taste
¼ cup red bell pepper chopped, optional
2 tablespoon cheese of choice, shredded
⅛ teaspoon red pepper flakes, optional for spice
Preheat your oven to 400°F. Defrost your spinach. You can place your frozen spinach package in a bowl of warm water or microwave for about 2-3 minutes. Once your spinach is defrosted, use a cheese cloth, paper towel or a small strainer to squeeze out any excess water. Add your cottage cheese, olive oil and spices to a food processor or high-powered blender and blend until smooth. Pour your blended cottage cheese mixture into a greased oven safe dish, add your spinach and chopped red bell pepper and mix until evenly distributed. Top with shredded cheese. Bake for 15-20 minutes or until to cheese begins to brown. Serve with pita, chips, crackers or veggies.
Note: This recipe could also be baked in an air fryer at 400 degrees for 5 minutes.
This dip is best eaten immediately however it will store in an airtight container for up to two days. Just reheat in the microwave.
Spinach Artichoke Dip
This dip is a classic and always a favorite when I serve it. We made it in cooking camp last week and I admit, the kids were not sure they would like it. But they went ahead and made the recipe anyway. It turned out to be a big hit with the kids, They loved the dip. I think you and your friends and family will like it, too.
This recipe is served warm. You can bake it in a conventional over or heat it up in the microwave. Whatever works for you, is fine. You can serve it with crackers, chips, bread or veggies. So here is the recipe, Enjoy!!
Spinach and Artichoke Dip (hot)
1 box frozen spinach, thawed and water squeezed out
1 (12-14 oz.) can artichoke hearts, drained and coarsely chopped
8 oz. cream cheese, cubed
4 oz. shredded cheddar cheese
½ c. diced onion
¼ c. Italian dressing
Dash of hot sauce
Prep method 1: Combine all ingredients in microwave safe dish and heat on high for 4-5 minutes. Stir and return to microwave, heating 2-4 minutes more.
Prep method 2: Place all ingredients in an oven safe bowl. Place in a preheated 350 degree oven for 15 minutes. Remove from oven and stir well. Return to oven and bake until mixture is heated through and bubbly, about 10 more minutes.
Serve with breads, chips, crackers or veggies.
