Baked Spinach & Three-Cheese Power Dip
Discover a richer, creamier take on the classic party dip. This protein-packed version blends whipped cottage cheese, savory feta, and melty mozzarella for an irresistible texture and flavor you can feel good about.
Servings 10
Calories 86kcal
Equipment
- Small saucepan
- Mixing bowls (one large, one medium)
- Silicone spatula or wooden spoon
- 9-inch glass pie plate or a similar 1.5-quart baking dish
- Whisk
Ingredients
Pantry Staples
- 1 teaspoon olive oil
- A pinch of ground nutmeg
- Freshly ground black pepper to taste
Protein & Dairy
- ¾ cup about 170 g unsalted 2% low-fat cottage cheese
- 2 medium eggs
- ½ cup about 60 g crumbled feta cheese
- ½ cup about 55 g shredded low-moisture, part-skim mozzarella
- 2 tablespoons grated Pecorino Romano cheese
Produce
- 1 16-ounce / 450 g package frozen chopped spinach, thawed
- ¼ cup finely chopped shallot
- 2 cloves garlic minced
- 1 teaspoon fresh lemon juice
Instructions
- 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.
- 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.
- Blend the Wet Ingredients : In a large mixing bowl, whisk the cottage cheese and the two medium eggs until the mixture is mostly smooth. Whisk in the fresh lemon juice.
- 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.
- Fold in Cheeses & Seasonings : In the separate medium bowl, toss together the crumbled feta, shredded mozzarella, ground nutmeg, and a few grinds of black pepper. Add this cheese mixture to the large bowl and gently fold until just incorporated.
- Bake & Brown : Transfer the mixture to the 9-inch pie plate and spread it into an even layer. Sprinkle the grated Pecorino Romano 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).
- 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.Ingredient Swaps:
For a different flavor profile, you can swap the shallot for a mild sweet onion. Asiago or a sharp white cheddar can be used in place of mozzarella for a tangier bite.Troubleshooting:
If your dip seems watery, it's likely the spinach wasn't squeezed dry enough. You can try baking it for an additional 5–10 minutes to help evaporate some of the excess moisture.Nutrition (per serving, approx.):
Serving Size: about 1/3 cup- Calories: 86
- Total Fat: 4.9 g (Saturated Fat: 2.7 g • Polyunsaturated Fat: 0.3 g • Monounsaturated Fat: 1.2 g • Trans Fat: 0 g)
- Cholesterol: 48 mg
- Sodium: 172 mg
- Total Carbohydrate: 3 g (Dietary Fiber: 1.4 g • Total Sugars: 1.1 g • Added Sugars: 0 g)
- Net Carbohydrates: 1.6 g
- Protein: 6.9 g
- Vitamin D: 0.3 mcg
- Calcium: 184 mg
- Iron: 1.4 mg
- Potassium: 285 mg
- Vitamin C: 13 mg