| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Low fat, Sauce/dress | 32 | servings | |
INGREDIENTS
| 10 | oz | Fresh Spinach; Or Frozen Chopped, Thawed |
| 1 | c | Lowfat Cottage Cheese |
| 1 | tb | Lemon Juice |
| 1/2 | c | Plain Low-Fat Yogurt; Or Light Sour Cream |
| 1/2 | c | Chopped Fresh Parsley |
| 1/4 | c | Chopped Green Onions |
| 1 | ts | Salt |
| Fresh Ground Black Pepper |
INSTRUCTIONS
1. Trim stems and coarse leaves from spinach. Wash spinach. Cook, covered, over medium heat for 3 minutes or until wilted. (If using frozen, there is no need to cook.) 2. Thoroughly drain, squeezing out excess moisture; coarsely chop and set aside. 3. In a blender or food processor, process cottage cheese with lemon juice until blended. Add spinach, yogurt (or light sour cream), parsley, green onion, salt, and pepper to taste; process just until mixed. 4. Cover and refrigerate for at least 4 hours or overnight to blend flavours. Makes 2 1/4 cups/550 mL, or about 30 1-tbsp. servings. VARIATIONS: Parsley-Onion Dip: substitute 1 cup coarsely chopped fresh parsley for the spinach. Basil-Onion Dip: substitute 1/2 cup coarsely chopped fresh basil leaves for the spinach. Dill Dip: Substitute 1/4 cup coarsely chopped fresh parsley and 1/3 cup chopped fresh dill (or 1 Tbsp./15 mL dried dillweed) for the spinach. NOTES : Anne Lindsay, The Lighthearted Cookbook, Key Porter Books, Heart and Stroke Foundation of Ontario, 1988. ISBN 1-55013-068-4 Recipe by: Anne Lindsay, The Lighthearted Cookbook, p. 18 Posted to EAT-LF Digest by "Ellen Pickett" <[email protected]> on Oct 2, 1998, converted by MM_Buster v2.0l.
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