INGREDIENTS

INSTRUCTIONS

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.) Thoroughly drain, squeezing out
excess moisture; coarsely chop and set aside. 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. 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.

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 11
Calories From Fat: 2
Total Fat: <1g
Cholesterol: <1mg
Sodium: 133.2mg
Potassium: 50mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: 1.5g