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Ham and Spinach DipHam and Spinach Dip

Prepared by: Tammy Roberts,
Nutrition Specialist,

University of Missouri Extension

February 2, 2014


Yield: 4 cups dip



  • 1 cups ground 93% lean ham (about pound)
  • 1 10-ounce package frozen chopped spinach, thawed and drained
  • 1 cup dry curd cottage cheese
  • 1 tablespoon margarine
  • 1 cup plain low-fat yogurt
  • cup light mayonnaise
  • 2 green onions, chopped (include tops)
  • 1 teaspoon “light” seasoning or other reduced sodium seasoning blend
  • 1 loaf round rye bread or French bread



  • Combine margarine and dry curd cottage cheese in blender. Blend at a low speed until creamy. Be patient, it will take a few minutes, but don’t try to hasten it by adding liquid.
  • In mixing bowl, combine ground ham, spinach, blended cottage cheese and margarine, yogurt, light mayonnaise, green onions and seasonings. Refrigerate until ready to serve.
  • With a sharp knife, cut top 1/3 off round rye loaf or French bread. Hollow out loaf, leaving a 1-inch thick shell. Cut bread into 1-inch cubes. Store bread cubes and shell in plastic bags until ready to serve.
  • Just before serving, toast bread shell in 400 degree oven for 8 minutes (this prevents the dip from soaking into bread shell).
  • Place the ham and spinach mixture in the bread shell.
  • Serve with reserved bread cubes and vegetables.


Nutrition information per 1 Tablespoon serving

Calories: 17
Total Fat: 1g
Sodium: 60mg
Carbohydrates: 1g
Protein: 2g




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