Creamy Pesto Dip

This pesto is more of a spread than a sauce, and is my personal favorite for dipping raw vegetables or for spreading on a sandwich. It's made creamy by swapping olive oil for cottage cheese, which is honestly way better than it sounds. I know you're probably scared of cottage cheese reading through many of these recipes, but honestly give it a shot, you'll be surprised. Each serving is about 2 tbsp or 32g.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Toast the nuts over medium heat in a dry pan for 2-3 minutes. Add to a food processor

Step 2

Add the nuts, cheese, spinach, garlic and salt to a food processor. Blend on high until everything is finely blended, about 45 seconds. Scrape down the sides if needed

Step 3

Add in the cottage cheese and blend until fully combined. Season with salt to taste

Step 4

Transfer to a mason jar and store in the fridge for up to a few days

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