World Famous Recipes

SPINACH DIP
Yield: 12 servings (1/4 cup each)

Notes: This recipe calls for a vegetable snack mix found in the produce section of most major supermarkets. It’s a medley of dehydrated vegetables – tiny bits of carrots, peas, corn, and dried tomatoes – intended for snacking. It adds color to the dip, but if you can’t find it, don’t worry – the recipe will work fine without it!

INGREDIENTS

- 3/4 cup fat-free cottage cheese
- 1/4 cup reduced-fat brick-style cream cheese
- 2 tablespoons lite mayonnaise
- 1 (10 oz.) package frozen spinach, thawed and squeezed dry
- 1 (8 oz.) can water chestnuts, drained and finely chopped
- 1/2 cup dried vegetable snack mix, optional (not included
in nutrient analysis)
- 2 green onions, white and green parts only, finely chopped
- 2 tablespoons chopped fresh dill (or 1 tablespoon dried)
- 1/2 teaspoon dry mustard
- 1 small clove garlic, minced

DIRECTIONS

In a food processor or blender, puree the cottage cheese,cream cheese, and mayonnaise until smooth.

In a medium bowl, combine the cottage cheese mixture with the spinach, water chestnuts, vegetable mix, green onions,dill, mustard, and garlic. Cover and refrigerate at least
1 hour to blend flavors. (The dip can be stored this way for up to 24 hours.)