Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Low Fat Spinach Dip




Source of Recipe


Internet


List of Ingredients




One 12 ounce carton of 1% low-fat cottage cheese
One 10 ounce package of chopped spinach, thawed & drained
1 cup of Kraft fat-free mayonnaise
1/4 cup of dry vegetable soup mix (1.4 oz. Knorr brand)
2 teaspoons of grated fresh onion
1 teaspoon of lemon juice
One 9 ounce can of chopped & drained water chestnuts

Process cottage cheese in food processor or blender until smooth. Place in 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 about 3 hours. Serve with nonfat crackers or fresh raw vegetables.
Yields 3 cups (12, 1/4 cup servings).

Per serving: Fat 0.2 gm. Calories 21. Cholesterol 0.8 gm. Sodium 64 mg.


Recipe