Secretly Healthy Spinach Dip for Parties

Everyone has someone in their family who doesn’t like to eat anything they think is “healthy.” I have two teenage sons and a husband who looks like Thor. These guys enjoy eating good food, but they tend to gravitate towards  junk food: the sugary stuff, and of course fried food. So when I suggest eating something like spinach or cottage cheese, they look at me as if they were going to hurl…

That’s why I have to be super creative and secretive with my recipes. I like to sneak in vegetables and healthy proteins any chance I get, and cottage cheese is a must when it comes to substitutions for many of my recipes.

Just a general trick, substituting cottage cheese for sour cream reduces that fat content and adds a ton of protein to a meal. Just be sure to first blend the cottage cheese and no one will be able to tell the difference.

I use (blended) cottage cheese on baked potatoes, tacos, dip, in enchiladas and lasagna to substitute for other creams and cheese. It works great! But enough about that, let’s get to the recipe!

Lindsey’s Spinach Dip Recipe


(1) – 10 oz container of frozen chopped spinach – defrost and squeeze out all the juice

(2) – 5 oz cans of sliced water chestnuts – dice into small pieces

(2) – 8 oz container of 1% cottage cheese – blend with a handheld blender or in a traditional blender until smooth and creamy

(1) – packet Hidden Valley Ranch dry mix packet - I only like Hidden Valley, the cheaper kinds aren’t as tasty
** OR you can make your own healthy ranch season mix – compliments of He and She Eat Clean **

Ranch seasoning mix RECIPE: (Serving size equals one Ranch packet)
1 Tbsp dried parsley
1 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp dried chives
pinch of salt

After completing the above tasks, mix well, eat, and enjoy! No baking or cooking needed.

Prep/cook time: 7 min.

I usually serve this spinach dip with crackers, but some prefer it with bread or served in a bread bowl. If you want to be super healthy, serve with fresh cut cucumbers, peppers, and carrots.




NUTRITIONAL INFORMATION: (not including the crackers)

Protein: 80 g

Carbs: 71g

Fat: 6g
love love

*Nutritional data varies depending on products & brands used.
Lindsey Nicole Isham is a national speaker and author of the book No Sex in the City, the brutally honest and often hilarious story of Lindsey’s quest for sexual purity in the face of a sexually-saturated society. Lindsey is a 32-year-old relationship guru, the ultimate girly-girl, and a PR junky. Read more about her at, or follow her on Facebook and Twitter.

About Lindsey Isham

Lindsey Isham has been working with singles for over thirteen years and has traveled nationwide, speaking to audiences ranging from junior high girls to collegiate women about relationships and sexual purity.


  • August 18, 2012 | Permalink |

    This looks amazing! I repined it and will be making this one. Thanks for the recipe!

  • J
    September 12, 2012 | Permalink |

    We didn’t really like this. It had an off flavor and didn’t taste like spinach dip to us. Plus it was too salty, even with only using half of the ranch packet.

  • September 14, 2012 | Permalink |

    Great recipe. I wish I had found this yesterday – I made spinach dip for a party that was surely not healthy. I will keep this on hand for the next party!! :)

  • shana sparks
    September 29, 2012 | Permalink |

    I added artichokes hearts and a few dashes of hot sauce…my kids loved it!!

  • beth
    October 14, 2012 | Permalink |

    Delish! I just made it and i love it!

  • Melody Richardson
    November 11, 2012 | Permalink |

    Can a person substitute walnuts or pecans for chessnuts?

  • nayyerrubab
    November 25, 2012 | Permalink |

    its yummmy, but i made it with fresh yogurt instead of cheese

  • November 29, 2012 | Permalink |

    I whipped this up in less than 5 minutes and it’s actually really good. I think the dry Ranch seasoning and spinach to cottage cheese ratio is a bit off for my taste. The next time I make this (and there will be many!) I’ll either only use half the seasoning packet or quadruple the cottage cheese. Tonight, I used 16 oz of cottage cheese and I still think it’s too heavily seasoned. Thanks for sharing your recipe and giving me a platform to jump off of. =)

  • Tara
    November 30, 2012 | Permalink |

    Hi, Im just wondering if its mandatory to use the water chestnuts…do they add a certain flavour as I am hoping to opt out of using them if possible?

  • November 30, 2012 | Permalink |

    The water chestnuts are tasteless, but they provide a crunchiness to the dip that I think is imperative… but maybe try some with and try another batch without?

    I hope this helps!


  • November 30, 2012 | Permalink |

    Cool alternative! Did you use Greek yogurt?

  • November 30, 2012 | Permalink |

    Water chestnuts are like an Asian version of Jicama, so I would not recommend using any kind of nuts for this recipe.

    I hope this helps.


  • November 30, 2012 | Permalink |


  • November 30, 2012 | Permalink |


  • November 30, 2012 | Permalink |


  • November 30, 2012 | Permalink |

    Bummer. :( Did you use a 32 oz. sized cottage cheese container? Also, if you don’t drain the juice out of the frozen spinach BEFORE mixing it with the other ingredients, it will taste terrible.

    Better luck next time.


  • November 30, 2012 | Permalink |


  • christina
    December 9, 2012 | Permalink |

    I wonder if there’s another kind of seasoning that would work? Ranch has MSG and I’ve been trying to stay away from that if I can.

  • Martha Cottrell
    December 10, 2012 | Permalink |


  • December 10, 2012 | Permalink |

    I think you will LOVE it! It’s a great dish to bring to holiday parties too. :)


  • December 10, 2012 | Permalink |

    Maybe there is an organic and natural version of Ranch… I bet there is. I will look for one at all of the “granola” grocery stores that I go to and let you know. Great idea!


  • Eryka
    December 10, 2012 | Permalink |

    I will definitely try this! I think I will try half cottage cheese and half Greek yogurt to get the same sour taste that the cream cheese would provide.

    Also to the ladies trying to cut MSG, make your own ranch seasoning. It takes minutes, plus you can adjust the seasoning to exactly how you like it! No chemicals, or MSG!

  • Noel B
    December 11, 2012 | Permalink |

    This would be healthier if you made it using your own homemade ranch seasoning packet. I have started making my own. Super easy and just 4 ingredients, dried onions, garlic powder, salt, and parsley. Here is the link to the recipe I use:

  • December 12, 2012 | Permalink |

    Sweet! Let me know how it turns out. :)


  • December 12, 2012 | Permalink |

    Cool, thank you!


  • heather
    December 15, 2012 | Permalink |

    Instead of ranch, what about using the Knorr vegetable dip packet?

  • patricia
    December 20, 2012 | Permalink |

    Thanks a lot for sharing this recipe. Easy and delicious!!!!! thank you from Argentina

  • sarahf
    December 27, 2012 | Permalink |

    Knorr soup mix packets work well and taste great! I like veggie, my kids like leek. Also, I like to mix half cottage cheese, and half plain Greek yogurt. Yogurt ads tang :)

  • Kristi
    December 30, 2012 | Permalink |

    Instead of a ranch packet I always use Knorr’s dry vegitable mix, it tastes soo much better.

  • Lan S.
    January 4, 2013 | Permalink |

    Why not just use a traditional veggie soup packet such as Lipton or Knorr ( and instead of mayo and sour cream use the whipped cottage cheese?

  • January 24, 2013 | Permalink |

    The original recipe that I made used whipped cottage cheese and I have found that the ranch packets taste amazing in the dip. Try the veggie soup mix that you have mentioned and let me know what you think. :)

    Thank you!

  • January 24, 2013 | Permalink |

    I will have to try it! Thank you.


  • January 24, 2013 | Permalink |

    Awesome, I will try it!


  • January 24, 2013 | Permalink |

    Awesome! You are very welcome.


  • January 24, 2013 | Permalink |

    I will have to try it. Thank you for the suggestion.


  • Brianne
    January 29, 2013 | Permalink |

    Instead of cottage cheese, do you think Greek yogurt, like Fage, be used? I wouldn’t think it would compromise the taste.

  • Tina
    March 23, 2013 | Permalink |

    Not sure what ranch dressing you used, but most of the packaged ones have MSG in them and should therefore be avoided. MSG is a exitotoxin that leads to neuron death (in the brain). Definitely want to look for a dressing that does not have this in it!

    May 13, 2013 | Permalink |

    The Knorr Vegetable Soup Mix is how it is made in all the grocery stores I have worked in.

  • June 12, 2013 | Permalink |

    What a great alternative to the usual high fat and unhealthy spinach dip. Can’t wait to try this for my next party.

  • Brandi
    June 15, 2013 | Permalink |

    I replaced the cottage cheese with Sour Cream it tasted really good.

  • bree
    July 15, 2013 | Permalink |

    was wondering how many calories are in this spinach dip?

  • October 9, 2013 | Permalink |

    I can’t remember. It is still a splurge, but the cottage cheese makes it a little more balanced with the protein.

  • gary
    November 21, 2013 | Permalink |

    made this like you said taste great greek yogurt does change taste a little. I didn’t use very much,just a little left over from dip made before

  • Tracy Gray
    December 7, 2013 | Permalink |

    Wish I read the comments before I just made a double batch as is. Oh well. I’m not going to throw it away. I will just change it up next time.

  • December 9, 2013 | Permalink |

    Bummer, I hope it tasted yummy though.

  • December 9, 2013 | Permalink |

    Yes, tasty, just not as healthy and not as much protein. But I am glad you liked it!

  • December 9, 2013 | Permalink |

    Thanks! Let me know what you think.

  • Jennifer Plank
    January 22, 2014 | Permalink |

    I know it has been quite some time since you posted this but I pinned it and would love to make it. I read in the comments that you use a 32oz container of cottage cheese, is this the correct measurement for the recipe or an 8 oz as the recipe says? Just trying to not mess it up.

  • January 23, 2014 | Permalink |

    Hi Jennifer,

    Sorry for the confusion… What you need is 2 – 8 oz. containers of cottage cheese.

    I hope this helps – I also changed this info in the ingredients section.

    Thanks for pinning and let me know how it works for you!


9 Trackbacks

Leave a comment

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Your email is never shared. Required fields are marked *