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Snack recipe · from the recipe book

Warm Smoky Paprika Cottage Cheese Mushroom Dip

A bubbling, baked cottage cheese and mozzarella dip with smoky paprika, garlicky sautéed mushrooms and spinach, scooped up with crisp whole-wheat toast.

Warm Smoky Paprika Cottage Cheese Mushroom Dip

Ingredients

  • 1½ cups340 gCottage cheese, 2%
  • 2¾ cups sliced200 gWhite mushroomsfinely chopped
  • 2 cups loosely packed60 gBaby spinachroughly chopped
  • 2 oz60 gPart-skim mozzarellashredded
  • 2 cloves6 gGarlicminced
  • 2¼ tsp10 gOlive oil
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • ¼ tsp0.5 gBlack pepper
  • 8 slices256 gWhole-wheat breadcut into triangles

Steps

  1. Preheat the oven to 400°F (200°C).
  2. Heat the olive oil in an oven-safe skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned and their liquid has cooked off, about 6 minutes.
  3. Add the garlic and spinach and cook until the spinach wilts, about 1 minute. Take the skillet off the heat.
  4. In a bowl, stir together the cottage cheese, half of the mozzarella, 4 g of the smoked paprika and the black pepper.
  5. Stir the cottage cheese mixture into the mushrooms in the skillet and smooth the top. Scatter the remaining half of the mozzarella over it.
  6. Bake until bubbling and lightly golden, about 15 minutes. Meanwhile, set the bread triangles on a baking sheet and toast them on the lower rack for the last 6 to 8 minutes, until crisp.
  7. Dust the dip with the remaining 1 g of smoked paprika, let it cool for 5 minutes, and serve warm with the toast.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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