Most spinach dips are loaded with calories, saturated fat and sodium. This version cuts down on all three by using reduced fat cream cheese and cottage cheese, yogurt to lighten up the texture and plenty of spinach to add fiber and extra nutrition. Plus, it tastes great!  Serve this with whole grain crackers or on a vegetable tray. 

Yield
6 Servings
Preparation time
10 minutes
Cooking time
10 minutes
Total time
20 minutes
Ingredients
1 shallot (peeled)
1 can water chestnuts ((5 oz) drained and rinsed)
½ C low fat cream cheese
½ C 2% cottage cheese (low sodium, preferred )
¼ C plain Greek yogurt (low fat)
1 Tbsp fresh lemon juice
½ tsp kosher salt
10 oz frozen spinach (thawed, squeezed dry)
2 Tbsp chives (chopped)
ground black pepper (to taste)
Instructions

1.    Pulse shallot and water chestnuts in a food processor until coarsely chopped. Alternatively, add to a blender. Add cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper and pulse until just combined. Add spinach and chives and pulse until incorporated. 
2.    Make ahead tip: Cover and refrigerate for up to 3 days. Stir before serving.
 

Notes

Chef’s note: Add 1 small can of artichokes, drained and chopped to the mixture with the spinach. Instead of chives, 2 Tbsp finely chopped green onions can be substituted.

Per Serving: Calories 84kcal, Carbohydrates 8.4g, Protein 5.7g, Saturated Fat 2g, Sodium 217mg, Fiber 2.2g, Sugars 3.2g 
 

Source

Recipe adapted from Eating Well magazine https://www.eatingwell.com/recipe/252156/creamy-spinach-dip/