| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Grains | Dip | 8 | Servings | |
INGREDIENTS
| 1 | ct | (12-oz) 1% low-fat cottage cheese |
| 1 | pk | (10-oz) frozen chopped spinach; thawed and drained |
| 1/2 | c | Low-fat sour cream |
| 1/4 | c | Dry vegetable soup mix |
| 2 | ts | Grated fresh lemon |
| 1 | ts | Lemon juice |
| 1 | cn | (8-oz) of water chestnuts; drained and chopped |
INSTRUCTIONS
From: "Tina D. Bell" <tdbell@altair.csustan.edu> Date: Sat, 10 Aug 1996 19:16:38 -0700 (PDT) Position knife position in food processor bowl; add cottage cheese. Process until smooth, scraping sides of bowl once. Place in a medium bowl, and set aside. Press spinach between paper towels until barely moist. Add spinach and remaining ingredients to cheese mixture; stir well. Cover and refrigerate 3 hours. Serve with unsalted crackers, breadsticks, or raw vegetables. Yield; 3 cups Per one tablespoon serving: 14 calories, 0.4 grams fat. Digest eat-lf.v096.n120 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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