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Spinach Onion Dip

dips

1 package (10 oz) spinach
1 cup low-fat cottage cheese
1 tablespoon lemon juice
1/2 cup low-fat plain yogurt
1/2 cup chopped fresh parsley
1/4 cup chopped green onion
1 teaspoon salt

Trim stems and coarse leaves from spinach. Rinse well; cook, covered, over medium-high heat, in water clinging to leaves, 3 to 4 minutes or just until wilted. Drain, squeeze out excess moisture and chop coarsely. In blender or food processor, process cottage cheese with lemon juice until blended. Add spinach, yogurt, parsley, onion, salt, and pepper to taste; process just until mixed. Cover and refrigerate for at least 4 hours or overnight to blend flavors. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Contributor: Canadian Living Magazine, March 1988.

Yield: 2 1/4 cups

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