Instructions are for 4 servings. Please modify as needed.
Heat the olive oil in a skillet over medium heat. Add the garlic and cook for about 30 seconds, until fragrant.
Add the spinach and cook for 1–2 minutes, or until wilted. Let it cool slightly, then squeeze out as much excess moisture as possible.
Add the cottage cheese, Greek yogurt, Parmesan, lemon juice, salt, and pepper to a blender or food processor. Blend until smooth.
Add the cooked spinach and garlic. Blend until smooth for a creamy green dip, or pulse a few times if you prefer a chunkier texture with visible flecks of spinach.
Taste and adjust the seasoning if needed.
Transfer to a serving bowl. Garnish with extra Parmesan and freshly cracked black pepper, if desired.
Serve warm or chilled with fresh vegetables, low-carb crackers, or cottage cheese chips.
Tip
For an even creamier dip, refrigerate the dip for 30 minutes before serving. The flavors meld together beautifully as it chills.
Variation
Add a pinch of red pepper flakes for a little heat, or blend in fresh herbs such as dill, parsley, or chives for extra freshness.
Serving suggestion
This dip is delicious with cucumber slices, celery sticks, bell pepper strips, radishes, or homemade cottage cheese chips. It also makes a flavorful spread for low-carb wraps or sandwiches.
