15 Low-Carb High-Protein Thanksgiving Recipes (Keto-Friendly)

A low-carb Thanksgiving can still look and taste like a feast, with a golden roast, creamy sides, warm biscuits, and dessert to finish. These 15 recipes lean on turkey, beef, lamb, salmon, chicken, eggs, and cheese, paired with vegetables like cauliflower, broccoli, green beans, Brussels sprouts, and spinach.

The lineup covers mains, sides, a starter, a biscuit for the bread basket, and two desserts sweetened with monk fruit. Each lands at about 16 to 47 grams of protein per serving, and every recipe uses keto-friendly ingredients, so you can build a full holiday spread from this list alone.

Protein estimates are approximate, include any listed toppings, and are rounded per serving. Actual amounts vary by ingredient brand and portion size.

1. Herb-Butter Roast Turkey Breast

Garlic and herb butter tucked under the skin keeps this boneless turkey breast juicy and gives it a deep golden finish. It roasts in about an hour and a half, which makes it ideal for a smaller gathering or as a second main.

Servings: 8

Total time: 2 hours

Estimated protein: About 36 grams per serving, mainly from turkey breast, with a small contribution from chicken broth.

Ingredients

• 1 boneless, skin-on turkey breast (about 3 pounds)
• 4 tablespoons unsalted butter, softened
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh sage
• 1 tablespoon fresh thyme leaves
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon finely grated lemon zest
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1 cup low-sodium chicken broth

Instructions

1. Heat the oven to 375°F (190°C). Pat the turkey breast dry with paper towels.
2. In a small bowl, mash together the butter, garlic, sage, thyme, rosemary, lemon zest, salt, and pepper.
3. Gently loosen the skin from the meat with your fingers. Spread about two-thirds of the herb butter under the skin and rub the rest over the top. If the breast is not already tied, tie it with kitchen twine at 2-inch intervals so it cooks evenly.
4. Set the turkey skin side up on a rack in a roasting pan and pour the broth into the pan.
5. Roast for 1 hour 15 minutes to 1 hour 30 minutes, basting once or twice with the pan juices, until the skin is golden and a food thermometer inserted into the thickest part reads 165°F (74°C). Tent loosely with foil if the skin browns too quickly.
6. Let rest for 15 minutes, then slice and spoon the pan juices over the top.

2. Parmesan Cauliflower Mash

Steamed cauliflower blends with cottage cheese, Greek yogurt, and Parmesan into a silky mash that tastes rich enough for the holiday table. A pat of butter and a handful of chives finish it the classic way.

Servings: 4

Total time: 35 minutes

Estimated protein: About 21 grams per serving, mainly from cauliflower and cottage cheese, with a smaller contribution from Parmesan.

Ingredients

• 3 pounds cauliflower florets (from about 2 medium heads)
• 4 cloves garlic, peeled
• 1 cup full-fat cottage cheese
• 1/2 cup plain whole-milk Greek yogurt
• 3/4 cup (about 2 1/4 ounces) finely grated Parmesan cheese
• 2 tablespoons unsalted butter, divided
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh chives

Instructions

1. Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add the cauliflower and garlic, cover, and steam for 12 to 15 minutes, until very tender.
2. Drain and spread the cauliflower and garlic on a rimmed baking sheet for 5 minutes so excess steam escapes, which keeps the mash from turning watery.
3. Transfer to a food processor with the cottage cheese, Greek yogurt, Parmesan, 1 tablespoon of the butter, salt, and pepper. Blend for 1 to 2 minutes, until silky, working in batches if needed.
4. If the mash has cooled, rewarm it in a saucepan over medium-low heat for 3 to 4 minutes, stirring often.
5. Transfer to a serving bowl and top with the remaining 1 tablespoon butter and the chives.

3. Cauliflower Turkey Sausage Stuffing

Roasted cauliflower, browned turkey sausage, celery, and plenty of sage give this stuffing all the familiar holiday aromas. Eggs and Parmesan bind it into a sliceable bake with crisp, golden edges.

Servings: 6

Total time: 1 hour 15 minutes

Estimated protein: About 23 grams per serving, mainly from turkey sausage and cauliflower, with a smaller contribution from Parmesan.

Ingredients

• 1 large head cauliflower (about 2 pounds), cut into 1/2-inch pieces
• 2 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt
• 1 pound ground turkey sausage
• 1/2 medium yellow onion, diced
• 3 celery ribs, diced
• 8 ounces cremini mushrooms, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh sage
• 1 teaspoon fresh thyme leaves
• 2 large eggs
• 1/2 cup low-sodium chicken broth
• 1/2 cup almond flour
• 1/2 cup (about 1 1/2 ounces) finely grated Parmesan cheese, divided
• 2 tablespoons chopped fresh parsley
• Butter, for greasing the dish

Instructions

1. Heat the oven to 425°F (220°C). Toss the cauliflower with 1 tablespoon of the olive oil and the salt on a large rimmed baking sheet. Roast for 20 to 25 minutes, stirring once, until tender and browned at the edges.
2. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook for 7 to 9 minutes, breaking it up, until browned with no pink remaining.
3. Add the onion, celery, and mushrooms and cook for 8 minutes, until softened and the mushroom liquid has evaporated. Stir in the garlic, sage, and thyme and cook for 1 minute.
4. Combine the sausage mixture and roasted cauliflower in a large bowl and let cool for 5 minutes. Reduce the oven temperature to 375°F (190°C).
5. Whisk the eggs, broth, almond flour, and 1/4 cup of the Parmesan, then fold into the cauliflower mixture with the parsley.
6. Spread in a buttered 9×9-inch baking dish and sprinkle with the remaining Parmesan. Bake for 25 to 30 minutes, until golden and a food thermometer inserted in the center reads 165°F (74°C).

4. Creamy Garlic Chicken Thighs with Mushrooms

Crisp-skinned chicken thighs finish in a garlicky Parmesan cream sauce with mushrooms and spinach in this one-pan main. It’s a relaxed alternative to roasting a whole bird that still feels like a holiday dinner.

Servings: 4

Total time: 50 minutes

Estimated protein: About 47 grams per serving, mainly from chicken thighs, with a smaller contribution from Parmesan and mushrooms.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 pounds)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/2 cup (about 1 1/2 ounces) finely grated Parmesan cheese
• 1 teaspoon fresh thyme leaves
• 3 cups baby spinach

Instructions

1. Heat the oven to 400°F (200°C). Pat the chicken dry and season all over with the salt and pepper.
2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken skin side down and cook for 8 to 10 minutes, without moving, until the skin is deep golden and crisp. Flip the thighs.
3. Transfer the skillet to the oven and roast for 20 to 25 minutes, until a food thermometer inserted into the thickest thigh, not touching the bone, reads at least 165°F (74°C).
4. Move the chicken to a plate and carefully pour off all but 1 tablespoon of fat. Set the skillet over medium heat, add the mushrooms, and cook for 5 to 6 minutes, until browned. Add the garlic and cook for 30 seconds.
5. Pour in the broth, scraping up the browned bits, then add the cream and simmer for 3 to 4 minutes, until slightly thickened. Stir in the Parmesan, thyme, and spinach until the spinach wilts.
6. Return the chicken to the skillet skin side up, spoon the sauce around it, and serve.

5. Cheesy Broccoli Cauliflower Gratin

Tender broccoli and cauliflower bake in a sharp cheddar and Gruyère custard under a golden Parmesan crust. It’s rich and bubbly and holds up well on a buffet.

Servings: 6

Total time: 50 minutes

Estimated protein: About 19 grams per serving, mainly from sharp cheddar and Gruyère, with a smaller contribution from broccoli and eggs.

Ingredients

• 1 pound broccoli florets
• 1 pound cauliflower florets
• 4 ounces full-fat cream cheese, softened
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 6 ounces sharp cheddar cheese, shredded (about 1 1/2 cups), divided
• 2 ounces Gruyère cheese, shredded (about 1/2 cup)
• 1/4 cup (about 3/4 ounce) finely grated Parmesan cheese
• Butter, for greasing the dish

Instructions

1. Heat the oven to 375°F (190°C) and grease a 2-quart baking dish with butter.
2. Steam the broccoli and cauliflower for 4 to 5 minutes, until crisp-tender. Drain well and pat dry.
3. In a large bowl, whisk the cream cheese and cream until smooth, then whisk in the eggs, garlic powder, dry mustard, salt, and pepper.
4. Stir in 1 cup of the cheddar and the Gruyère, then fold in the vegetables. Spread in the prepared dish and top with the remaining cheddar and the Parmesan.
5. Bake for 25 to 30 minutes, until bubbling, golden on top, and a food thermometer inserted in the center reads 160°F (71°C). Let rest for 5 minutes before serving.

6. Green Beans with Smoked Turkey and Toasted Almonds

Smoky turkey, garlic, and butter-toasted almonds turn simple green beans into a side that holds its own next to the roast. A squeeze of lemon and a shower of Parmesan keep every bite bright and savory.

Servings: 4

Total time: 25 minutes

Estimated protein: About 19 grams per serving, mainly from smoked turkey and green beans, with a smaller contribution from Parmesan.

Ingredients

• 1 tablespoon kosher salt, for the blanching water
• 1 1/2 pounds fresh green beans, trimmed
• 2 tablespoons unsalted butter
• 1/3 cup sliced almonds
• 8 ounces fully cooked smoked turkey breast, diced
• 2 cloves garlic, thinly sliced
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground black pepper
• 1/4 cup (about 3/4 ounce) finely grated Parmesan cheese

Instructions

1. Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the green beans for 3 to 4 minutes, until bright green and crisp-tender. Drain and rinse under cold water.
2. Melt the butter in a large skillet over medium heat. Add the almonds and cook for 3 to 4 minutes, stirring often, until golden. Transfer to a plate.
3. Add the smoked turkey to the skillet and cook for 3 to 4 minutes, until browned at the edges. Add the garlic and cook for 30 seconds.
4. Add the green beans and toss for 3 to 4 minutes, until heated through and a food thermometer inserted into the turkey reads 165°F (74°C).
5. Stir in the lemon juice and pepper, then top with the toasted almonds and Parmesan and serve.

7. Garlic Herb Salmon with Lemon Dill Yogurt Sauce

A whole side of salmon roasted with garlic, herbs, and lemon makes a striking centerpiece that cooks in under 20 minutes. The cool dill yogurt sauce balances its richness.

Servings: 6

Total time: 30 minutes

Estimated protein: About 33 grams per serving, mainly from salmon, with a smaller contribution from Greek yogurt.

Ingredients

For the salmon:

• 1 skin-on salmon fillet (about 2 pounds)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1 teaspoon finely grated lemon zest
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 lemon, thinly sliced

For the sauce:

• 2/3 cup plain whole-milk Greek yogurt
• 1 tablespoon chopped fresh dill
• 1 tablespoon fresh lemon juice
• 1 small clove garlic, grated
• 1/4 teaspoon kosher salt

Instructions

1. Heat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. Place the salmon skin side down on the sheet.
2. Stir together the olive oil, garlic, dill, parsley, lemon zest, salt, and pepper and spread it over the salmon. Lay the lemon slices on top.
3. Roast for 14 to 18 minutes, until the salmon flakes easily and a food thermometer inserted into the thickest part reads 145°F (63°C).
4. Meanwhile, whisk the Greek yogurt, dill, lemon juice, garlic, and salt for the sauce.
5. Transfer the salmon to a platter and serve with the sauce on the side.

8. Roasted Brussels Sprouts with Chicken Sausage and Parmesan

Caramelized Brussels sprouts and browned chicken sausage roast together on one pan, so the sausage seasons everything around it. Parmesan and lemon zest finish it right out of the oven.

Servings: 4

Total time: 35 minutes

Estimated protein: About 21 grams per serving, mainly from chicken sausage and Brussels sprouts, with a smaller contribution from Parmesan.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 12 ounces fully cooked chicken sausage links, sliced 1/2 inch thick
• 1/4 teaspoon red pepper flakes
• 1/3 cup (about 1 ounce) finely grated Parmesan cheese
• 1 teaspoon finely grated lemon zest

Instructions

1. Heat the oven to 425°F (220°C). Toss the Brussels sprouts with 2 tablespoons of the olive oil, the salt, and pepper on a large rimmed baking sheet and turn them cut side down.
2. Roast for 12 minutes.
3. Toss the sausage with the remaining 1 tablespoon oil and the red pepper flakes. Add to the pan, stir the sprouts, and roast for 10 to 12 minutes more, until the sprouts are tender and deeply browned and a food thermometer inserted into the sausage reads 165°F (74°C).
4. Sprinkle with the Parmesan and lemon zest and serve hot.

9. Braised Beef Short Ribs with Mushrooms

Boneless short ribs braise low and slow in beef broth with garlic, rosemary, and mushrooms until they’re spoon-tender. They can be made a day or two ahead, and the flavor only improves overnight.

Servings: 6

Total time: 3 hours 30 minutes

Estimated protein: About 31 grams per serving, mainly from beef short ribs, with a smaller contribution from mushrooms.

Ingredients

• 2 1/2 pounds boneless beef short ribs, cut into 6 pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 1 pound cremini mushrooms, quartered
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups low-sodium beef broth
• 1 tablespoon apple cider vinegar
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the oven to 325°F (165°C). Pat the short ribs dry and season with the salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches for 3 to 4 minutes per side, until deeply browned. Transfer to a plate.
3. Reduce the heat to medium. Add the onion and celery and cook for 5 minutes, then add the mushrooms and cook for 6 to 7 minutes, until browned. Stir in the garlic and tomato paste and cook for 1 to 2 minutes.
4. Pour in the broth and vinegar, scraping up the browned bits. Return the ribs and any juices to the pot, add the rosemary, thyme, and bay leaves, and bring to a boil. The liquid should come about halfway up the ribs.
5. Cover and transfer to the oven. Braise for 2 1/2 to 3 hours, until the beef is fork-tender. Its internal temperature will be well above the safe minimum of 145°F (63°C).
6. Discard the herb sprigs and bay leaves and skim the fat from the surface. If the sauce is thin, simmer it uncovered on the stovetop for 5 to 10 minutes to reduce. Sprinkle with parsley and serve.
7. To make ahead, cool and refrigerate for up to 2 days. Lift off the solidified fat, then reheat covered at 325°F (165°C) for 30 to 40 minutes, until a food thermometer reads 165°F (74°C).

10. Chicken Pesto Stuffed Mini Peppers

Sweet mini peppers make crunchy little boats for a creamy chicken, pesto, and mozzarella filling that bakes until bubbly. They’re easy to eat with one hand and work as a starter or a side.

Servings: 6

Total time: 35 minutes

Estimated protein: About 23 grams per serving, mainly from chicken breast and mozzarella, with a smaller contribution from Parmesan.

Ingredients

• 1 pound mini sweet peppers (about 15), halved lengthwise and seeded
• 2 cups (about 10 ounces) chopped cooked chicken breast
• 4 ounces full-fat cream cheese, softened
• 1/4 cup basil pesto
• 4 ounces part-skim mozzarella cheese, shredded (about 1 cup), divided
• 1/4 cup (about 3/4 ounce) finely grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 2 tablespoons torn fresh basil leaves

Instructions

1. Heat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Arrange the pepper halves cut side up.
2. In a medium bowl, stir together the chicken, cream cheese, pesto, 1/2 cup of the mozzarella, the Parmesan, garlic powder, and pepper.
3. Fill the pepper halves with the chicken mixture and sprinkle with the remaining mozzarella.
4. Bake for 15 to 18 minutes, until the peppers are tender-crisp, the cheese is melted and golden, and a food thermometer inserted into the filling reads 165°F (74°C).
5. Scatter the basil over the top and serve warm.

11. Cheddar Chive Almond Flour Biscuits

These tender, cheesy biscuits bake up tall and split easily, ready for a pat of butter. Almond flour, eggs, and cheddar give them a rich, savory crumb.

Servings: 6

Total time: 35 minutes

Estimated protein: About 19 grams per serving, mainly from almond flour and sharp cheddar, with a smaller contribution from whey protein powder.

Ingredients

• 2 cups almond flour
• 1 scoop (about 30 grams) unflavored whey protein powder
• 1 tablespoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 4 ounces sharp cheddar cheese, shredded (about 1 cup)
• 2 tablespoons chopped fresh chives
• 2 large eggs
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1/4 cup plain whole-milk Greek yogurt

Instructions

1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk the almond flour, protein powder, baking powder, garlic powder, and salt. Stir in the cheddar and chives.
3. In a small bowl, whisk the eggs, melted butter, and Greek yogurt. Stir into the dry ingredients until a thick, sticky dough forms.
4. Scoop the dough into 6 tall mounds, spacing them 2 inches apart.
5. Bake for 15 to 18 minutes, until golden, a toothpick inserted in the center comes out clean, and the center reads at least 160°F (71°C) on a food thermometer.
6. Cool on the pan for 5 minutes before serving.

12. Crustless Pumpkin Custards

These silky pumpkin custards deliver all the spice of pumpkin pie in individual ramekins with no crust to make. A cloud of lightly sweetened Greek yogurt on top makes them feel like a proper dessert.

Servings: 6

Total time: 3 hours, including chilling

Estimated protein: About 16 grams per serving, mainly from eggs and whey protein powder, with a smaller contribution from cottage cheese.

Ingredients

• 1 can (15 ounces) pumpkin puree
• 1 cup full-fat cottage cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1 scoop (about 30 grams) vanilla or unflavored whey protein powder
• 1/3 cup granulated monk fruit sweetener
• 2 teaspoons pumpkin pie spice
• 1/8 teaspoon kosher salt
• 3/4 cup plain whole-milk Greek yogurt
• 1 tablespoon powdered monk fruit sweetener
• Ground cinnamon, for dusting

Instructions

1. Heat the oven to 325°F (165°C). Set six 6-ounce ramekins in a 9×13-inch baking dish and bring a kettle of water to a boil.
2. Blend the pumpkin, cottage cheese, eggs, cream, protein powder, granulated sweetener, pumpkin pie spice, and salt in a blender until completely smooth.
3. Divide the mixture among the ramekins. Carefully pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
4. Bake for 30 to 35 minutes, until the edges are set, the centers jiggle slightly, and a food thermometer inserted in the center of a custard reads 160°F (71°C).
5. Remove the ramekins from the water and cool for 30 minutes, then refrigerate for at least 2 hours or up to 3 days.
6. Whisk the Greek yogurt and powdered sweetener, spoon over the custards, and dust with cinnamon before serving.

13. Chocolate Peanut Butter Mousse

Thick, chocolatey, and ready in minutes, this mousse whips Greek yogurt, peanut butter, and cocoa into a rich no-bake dessert. Chopped peanuts on top add a welcome crunch.

Servings: 4

Total time: 20 minutes, plus 1 hour chilling

Estimated protein: About 23 grams per serving, mainly from Greek yogurt and whey protein powder, with a smaller contribution from peanut butter.

Ingredients

• 1/2 cup heavy cream
• 2 cups plain whole-milk Greek yogurt
• 1/4 cup creamy natural peanut butter
• 1 scoop (about 30 grams) chocolate whey protein powder
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons powdered monk fruit sweetener
• Pinch of kosher salt
• 2 tablespoons chopped roasted peanuts

Instructions

1. In a medium bowl, whip the cream with a whisk or hand mixer until soft peaks form.
2. In a large bowl, whisk the Greek yogurt, peanut butter, protein powder, cocoa powder, sweetener, and salt until completely smooth.
3. Gently fold the whipped cream into the chocolate mixture until no streaks remain.
4. Spoon into 4 small glasses and refrigerate for at least 1 hour or up to 2 days.
5. Sprinkle with the chopped peanuts just before serving.

14. Rosemary Garlic Lamb Chops

Lamb loin chops marinated in rosemary, garlic, and lemon sear in minutes and look elegant on a holiday platter. A cool mint yogurt sauce makes a fresh contrast to the rich meat.

Servings: 4

Total time: 1 hour, including marinating

Estimated protein: About 36 grams per serving, mainly from lamb, with a smaller contribution from Greek yogurt.

Ingredients

For the lamb:

• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 8 lamb loin chops, about 1 inch thick (about 2 1/2 pounds)

For the mint yogurt:

• 1/2 cup plain whole-milk Greek yogurt
• 2 tablespoons chopped fresh mint
• 1 teaspoon fresh lemon juice
• 1 small clove garlic, grated
• 1/8 teaspoon kosher salt

Instructions

1. Whisk 2 tablespoons of the olive oil with the garlic, rosemary, lemon zest, lemon juice, salt, and pepper. Rub all over the lamb chops, cover, and refrigerate for at least 30 minutes or up to 4 hours.
2. Whisk the mint yogurt ingredients together and refrigerate until serving.
3. Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat.
4. Sear the chops in batches for 4 to 5 minutes per side, standing them on their fat edge for about 1 minute to render it, until a food thermometer inserted into the thickest part, not touching the bone, reads 145°F (63°C).
5. Let the chops rest for 5 minutes, then serve with the mint yogurt.

15. Creamed Spinach with Parmesan

This steakhouse-style creamed spinach gets its body from cottage cheese and cream cheese, so it’s silky and rich with extra protein. It reheats well, which makes it an easy side to prepare a day ahead.

Servings: 4

Total time: 30 minutes

Estimated protein: About 18 grams per serving, mainly from spinach and cottage cheese, with a smaller contribution from Parmesan.

Ingredients

• 2 pounds fresh spinach, tough stems removed
• 1 cup full-fat cottage cheese
• 2 tablespoons unsalted butter
• 1 small shallot, minced
• 2 cloves garlic, minced
• 4 ounces full-fat cream cheese, cubed
• 1/4 cup heavy cream
• 1/2 cup (about 1 1/2 ounces) finely grated Parmesan cheese
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Instructions

1. Heat a large pot over medium-high heat with 2 tablespoons of water. Add the spinach in batches, stirring, and cook for 3 to 4 minutes, until wilted.
2. Drain the spinach in a colander. When it’s cool enough to handle, squeeze out as much liquid as possible, then chop it.
3. Blend the cottage cheese in a blender or food processor until smooth.
4. Melt the butter in a large skillet over medium heat. Add the shallot and cook for 2 to 3 minutes, until softened, then add the garlic and cook for 30 seconds.
5. Add the cream cheese and cream and stir until melted and smooth. Stir in the blended cottage cheese, Parmesan, nutmeg, salt, and pepper.
6. Fold in the spinach and cook for 2 to 3 minutes, stirring, until hot. To make ahead, refrigerate for up to 2 days and reheat over low heat until it reaches 165°F (74°C).