| 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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