INGREDIENTS

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" <ellen@qnetix.ca> on Oct 2,
1998, converted by MM_Buster v2.0l.

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