Healthier Spinach Dip

January is here and many of us are looking for ways to be able to enjoy life but stay or get healthy and fit.  With Game Day coming up quickly you might be looking for some lighter options to serve that you and your guests will still enjoy.  It can be easier than you think to modify favourite recipes to be healthier just by making some simple and smart substitutions.

One of my favourite dips of all time is the classic cold spinach dip served with pumpernickel bread.  The classic recipe makes use of both sour cream and mayo for a creamy flavourful dip.  My version uses Cottage Cheese that gets whipped smooth for the base of the dip making this recipe low fat, low calorie and high in protein but still maintains the taste of the classic recipe.

Cottage Cheese is actually a really great substitute for traditional soft cheeses like Ricotta.  Try swapping out ricotta for cottage cheese in your lasagna recipe, nobody will taste the difference!  Cottage cheese is packed with protein and calcium, which makes it a great option for a lot of recipes.

Gay Lea’s Nordica Cottage Cheese is made from 100% Canadian dairy milk and just 1/2 cup provides 15g of protein that is low in fat, a great source of calcium and gluten and nut free.

Healthier Spinach Dip

Ingredients:

• 750 g (3 Cups) Gay Lea Nordica  2% Cottage Cheese
• 1 package Vegetable Dry Soup Mix
• 10 oz (300 g.) frozen chopped spinach, cooked, cooled and squeezed dry
• 1 can (4 oz) water chestnuts, drained and chopped finely (Optional)

Directions:

1. In a blender, blend cottage cheese until smooth and creamy.
2. Transfer cottage cheese to a large bowl and stir in the soup mix, spinach and water chestnuts.
3. Chill 2-3 hours to thicken
4. Serve with a round of fresh pumpernickel bread or for an even healthier appetizer serve with veggies.

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Healtheir Spinach Dip

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Ingredients

• 750 g Gay Lea Nordica 2% Cottage Cheese, 3 Cups
• 1 package Vegetable Dry Soup Mix
• 10 oz frozen chopped spinach, 300 g., cooked, cooled and squeezed dry
• 1 can water chestnuts, 4 oz, Optional, drained and chopped finely

Instructions

1. In a blender, blend cottage cheese until smooth and creamy.
2. Transfer cottage cheese to a large bowl and stir in the soup mix, spinach and water chestnuts.
3. Chill 2-3 hours to thicken
4. Serve with a round of fresh pumpernickel bread or for an even healthier appetizer serve with veggies.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Don’t forget to check out the Gay Lea website for more great recipes and information!

Disclosure: I am part of the Gay Lea Ambassador Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Elizabeth Lampman

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!