Ranch Spinach Dip
No more boring veggies and dip with cold and creamy Ranch Spinach Dip that replaces mayonnaise with a protein-packed secret ingredient.
At first glance, I don’t look like much of an athlete.
I’m not a stick thin runner nor am I muscular. By definition, I’m not an athlete as I’m not actively proficient in any sports.
I used to play softball growing up, but I haven’t picked up a bat in years.
However, I have a lot of energy and exercise almost every day. I do Zumba, which given a good workout is equivalent to running a few miles.
On the evenings I don’t have Zumba, I walk unless the weather isn’t cooperating.
Even on super hot days, I wait until late in the evening when it cools down.
I actually get really antsy if I don’t go for a walk at the very least, almost like an addiction. A good kind of addiction to have.
It never fails after exercising, I’m hungry. Here’s my evening routine – cook dinner, wash dishes, go to Zumba or walk, watch TV, eat a snack.
I’m especially hungry after Zumba because I can only eat a light dinner before going to class.
However, this is the part I struggle with – I have a soft spot for junk food but need to focus on not undoing my workout.
I know I’m not the only one out there who feels this way. Eating salt and vinegar potato chips after exercising isn’t the best idea, but I don’t want to completely give up snacking.
What can I eat that won’t offset my exercise? I love veggies and dip, but let’s face it – most dips are heavy with mayonnaise or sour cream.
Is it possible to make a dip better for you while still tasting good? Answer: yes, hence this cold and creamy Ranch Spinach Dip that replaces the mayo with a protein-packed secret ingredient.
There are two types of spinach ranch dip – cold and hot. I made the cold version because who wants to wait around and babysit it while it’s in the oven?
Just mix your spinach dip recipe with ranch, throw it in the fridge to chill, then it’s off to the park.
Or to the couch. You don’t need to be an exercise junkie to enjoy veggies and dip.
Ingredients For Ranch Spinach Dip
Here are the ingredients to make your ranch spinach dip recipe:
- Cottage cheese: The secret ingredient that replaces the mayo for less fat, more protein
- Sour cream: Extra creaminess to go with the cottage cheese (much like I did for my pesto dip)
- Onion and garlic: Aromatics to make your dip taste amazing
- Ranch seasoning: I love using the dry ranch seasoning packet since you’re already using sour cream
- Lemon juice: To balance the richness from the cottage cheese and sour cream
- Spinach: Use frozen spinach that is thawed ad squeezed dry
- Carrot: Adds some color and much needed crunch
How To Make Ranch Spinach Dip
Making your cottage cheese spinach dip recipe with ranch is super easy!
- Blend together cottage cheese, sour cream, onion, garlic, ranch seasoning, and lemon juice in a food processor until smooth.
- Fold in spinach and carrots.
- Refrigerate for at least 1 hour before serving.
Serve your spinach ranch dip with veggies, crackers, or homemade pita chips for New Year’s Eve or as Super Bowl food for two.
Ranch Spinach Dip FAQ
You can substitute mayonnaise for the cottage cheese.
I highly recommend a food processor because blender adds more air, making your dip thinner. If that’s the case, you can fold in more sour cream to help thicken it back up.
Yes, you can replace half of the sour cream with prepared ranch dressing.
More Dip Recipes
Love to snack? Here are more dip recipes to make:
Ranch Spinach Dip
No more boring veggies and dip with cold and creamy Ranch Spinach Dip that replaces mayonnaise with a protein-packed secret ingredient.
Ingredients
- 1 cup full-fat cottage cheese
- 1/4 cup full-fat sour cream
- 1/4 cup diced yellow or white onion
- 1 garlic clove, minced
- 1 tablespoon dry ranch seasoning
- 2 teaspoons lemon juice
- 1 cup frozen spinach, thawed according to package directions and squeezed completely dry
- 1 large carrot, peeled and diced
Instructions
- In a food processor*, blend together the cottage cheese, sour cream, onion, garlic, ranch seasoning, and lemon juice until completely smooth.
- Transfer to a large bowl. Fold in spinach and carrots. Refrigerate for at least 1 hour before serving.
Refrigerate leftovers for up to 4 days.
Notes
- *I highly recommend a food processor because blender adds more air, making your dip thinner. If you do use a blender, you can fold in more sour cream to help thicken it back up.
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First published August 29, 2016
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I adore spinach dip, but I only ever eat it at parties because I don’t want to have all that sour cream hanging around the house. Why did I never think to sub in cottage cheese? Genius.
Better for you too :D Thanks!
This is my favorite Super Bowl dish. Have to make it next weekend.
Let me know how it turns out!
LOVE Pittsburgh! The city of bridges. Great picture. I have made dips several times using low fat cottage cheese because I love cottage cheese.I have made a recipe similar to this but I added cucumbers to mine.If you prepare raw veggies and have lots of them ready in the fridge I find that I eat a lot less junk food.
Love the bridges, hate the construction. Ha. I do try to have raw veggies in my fridge, but then I run out and, well, I need to get better at keeping that stocked.
I don’t typically use any packaged mixes, but I have always loved Ranch. I rarely make it, but this dip sounds like a good reason to go get the mix. Thanks!
I use it more for the seasoning, but yes it’s such a handy ingredient!