1 (12 oz.) carton 1 % low-fat cottage cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/2 c. low-fat sour cream
1/4 c. dry vegetable soup mix
1 tsp. lemon juice
1 (10 oz.) can water chestnuts, drained and chopped
Process in food processor the cottage cheese. Place in bowl. Press spinach
between paper towels until barely moist. Add spinach and other ingredients
to cheese. Stir; cover and refrigerate 3 hours. Serve with crackers or raw
vegetables. Yields 3 cups.
Per Serving (1 Tbsp.): 14 Calories and .4 g. fat.