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Spinach Dip
3/4 cup fat-free cottage cheese
1/4 cup reduced-fat brick-style cream cheese
2 tablespoons lite mayonnaise
1 (10 oz.) package frozen spinach, thawed and squeezed dry
1 (8 oz.) can water chestnuts, drained and finely chopped
1/2 cup dried vegetable snack mix, optional (not included in nutrient analysis)
2 green onions, white and green parts only, finely chopped
2 tablespoons chopped fresh dill (or 1 tablespoon dried)
1/2 teaspoon dry mustard
1 small clove garlic, minced
In a food processor or blender, puree the cottage cheese, cream cheese and mayonnaise until smooth.
In a medium bowl, combine the cottage cheese mixture with the spinach, water chestnuts, vegetable mix, green onions, dill, mustard, and garlic. Cover and refrigerate at least 1 hour to blend flavors. (The dip can be stored this way for up to 24 hours.) Serves 12.
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