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Volume III
December 23, 2011

Weekly Home / Recipe Center

Spinach-Onion Dip

Serves 9


10 ounces fresh spinach or 1 pkg. frozen, chopped and thawed
1 cup 1% low-fat cottage cheese
1 tablespoon lemon juice
1/2 cup low-fat plain yogurt
1/2 cup chopped fresh parsley
1/4c cup chopped scallion, including 2 inches green tops, or 1/4 cup chives
1/4 teaspoon salt (optional)
Freshly ground pepper

1. Trim stems and coarse leaves from spinach. Rinse spinach and cook covered over medium heat for 3 minutes or until wilted. (If using frozen, no need to cook).

2. Thoroughly drain spinach, squeezing out excess moisture coarsely chop and set aside.

3. In a blender or food processor, process cottage cheese with lemon juice until blended. Add spinach, yogurt, parsley, scallion, salt and pepper to taste process just until mixed.

4. Cover and refrigerate for at least 4 hours or overnight to blend flavors.

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