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| 1 Karton | (12-oz) 1% low-fat cottage cheese |
| 1 Packung | (10-oz) frozen chopped spinach; thawed and drained |
| 1/2 Tasse | Low-fat sour cream |
| 1/4 Tasse | Dry vegetable soup mix |
| 2 Teelöffel | Grated fresh lemon |
| 1 Teelöffel | lemon juice |
| 1 Dose | (8-oz) of water chestnuts; drained and chopped |
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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,
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