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Baked Spinach & Three-Cheese Dip

A flavorful, creamy take on the classic party dip. This protein-rich version blends smooth cottage cheese, savory feta, Parmesan, and melty mozzarella for an irresistible texture. This recipe is inspired by the flavorful principles of the DASH diet.

  • Total Time55 minutes
  • Yield10 servings 1x

Ingredients

Scale

Pantry Staples

  • 1 teaspoon olive oil
  • A pinch of ground nutmeg
  • Freshly ground black pepper to taste

Protein & Dairy

Produce

  • 1 16-ounce / 454 g package frozen chopped spinach, thawed
  • ¼ cup finely chopped shallot
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon chopped fresh dill (or fresh parsley)

Instructions

  1. Prepare the Base: Preheat your oven to 375°F (190°C). Vigorously squeeze the thawed spinach to remove as much water as possible; this is crucial for a thick, creamy dip. Set the dry spinach aside.
  2. Sauté the Aromatics: Warm the olive oil in a small saucepan over medium heat. Add the chopped shallot and cook, stirring occasionally, until softened and fragrant, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until aromatic, then remove from heat.
  3. Blend the Wet Ingredients: In a large mixing bowl, whisk the unsalted cottage cheese and the two medium eggs until the mixture is mostly smooth. Whisk in the fresh lemon juice.
  4. Combine the Dip: Add the squeezed spinach and the cooked shallot-garlic mixture to the whipped cottage cheese base. Use a spatula to fold everything together until well-combined.
  5. Fold in Cheeses & Seasonings: In a separate medium bowl, toss together the crumbled feta, shredded mozzarella, fresh dill (or parsley), ground nutmeg, and a few grinds of black pepper. Add this cheese mixture to the large bowl and gently fold until just incorporated.
  6. Bake & Brown: Transfer the mixture to a 9-inch pie plate (or similar 1.5-quart baking dish) and spread it into an even layer. Sprinkle the grated Parmesan cheese evenly over the top. Bake for 25–30 minutes, or until the edges are bubbling and the center is set. For a golden-brown top, switch the oven to broil and cook for 2–3 minutes until the cheese is lightly browned. The internal temperature should reach at least 165°F (74°C).
  7. Rest Before Serving: Carefully remove the dish from the oven and let it stand for 10 minutes. This allows the dip to set properly for easier scooping. Serve warm with whole-wheat pita, carrot sticks, or cucumber slices.

Notes

  • Storage: Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
  • Troubleshooting: If your dip seems watery, it is likely the spinach was not squeezed dry enough. Ensure you remove as much moisture as possible before mixing.

Nutrition Facts (about 1/3 cup): Calories 75 kcal | Total Fat 3.7 g (Saturated Fat: 1.9 g) | Cholesterol 48 mg | Sodium 140 mg | Total Carbs 3.7 g (Dietary Fiber: 1.1 g, Total Sugars: 1.0 g, Net Carbs: 2.6 g) | Protein 7.4 g | Potassium 334 mg | Calcium 140 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer, Snack
  • Cuisine: Modern American

Nutrition

  • Calories: 75

Find it online: https://dietareas.com/2025/08/07/the-game-changing-spinach-dip-thats-secretly-good-for-you/