Spinach Onion Dip

This spinach dip swaps out the usual sour cream and mayo for low-fat cottage cheese and yogurt, making it significantly lighter without sacrificing that creamy, tangy quality you expect from a spinach dip.

Blending the cottage cheese with lemon juice in a food processor is the step that transforms grainy curds into a smooth, creamy base. Without this blending step, you’d have a lumpy dip that looks and feels like cottage cheese with spinach on top.

Fresh spinach wilted and chopped gives this a brighter, more vibrant flavor than frozen. It takes just 3 to 4 minutes to wilt in the water clinging to the leaves after rinsing. Squeezing out excess moisture is essential. Wet spinach dilutes the dip and makes it watery instead of thick and scoopable.

The 4-hour (or overnight) chill isn’t optional. The flavors need time to meld. Freshly made, it tastes like separate ingredients. After a night in the fridge, it tastes like a dip.

Kitchen Tips

• Squeeze the wilted spinach in a clean kitchen towel, wringing until absolutely no more liquid comes out. This is the single biggest factor in dip thickness.
• Process the cottage cheese and lemon juice first until completely smooth before adding the other ingredients.
• Pulse (don’t blend) after adding the spinach and herbs. You want some visible green flecks, not a completely smooth green paste.
• Serve with raw vegetables, pita chips, or inside a hollowed-out bread bowl.

Variations

• Add a clove of minced garlic for a sharper, more assertive dip.
• Stir in a handful of drained, chopped artichoke hearts for a spinach-artichoke fusion.
• Use full-fat cottage cheese and Greek yogurt for a richer version if lighter isn’t your goal.