Spinach-onion dip
32 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Fresh Spinach; Or Frozen Chopped, Thawed |
| 1 | cup | Lowfat Cottage Cheese |
| 1 | tablespoon | Lemon Juice |
| ½ | cup | Plain Low-Fat Yogurt; Or Light Sour Cream |
| ½ | cup | Chopped Fresh Parsley |
| ¼ | cup | Chopped Green Onions |
| 1 | teaspoon | Salt |
| Fresh Ground Black Pepper | ||
Directions
1. Trim stems and coarse leaves from spinach. Wash spinach. Cook, covered, over medium heat for 3 minutes or until wilted. (If using frozen, there is no need to cook.)
2. Thoroughly drain, 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 (or light sour cream), parsley, green onion, salt, and pepper to taste; process just until mixed.
4. Cover and refrigerate for at least 4 hours or overnight to blend flavours. Makes 2¼ cups/550 mL, or about 30 1-tbsp. servings.
VARIATIONS:
Parsley-Onion Dip: substitute 1 cup coarsely chopped fresh parsley for the spinach.
Basil-Onion Dip: substitute ½ cup coarsely chopped fresh basil leaves for the spinach.
Dill Dip: Substitute ¼ cup coarsely chopped fresh parsley and ⅓ cup chopped fresh dill (or 1 Tbsp./15 mL dried dillweed) for the spinach.
NOTES : Anne Lindsay, The Lighthearted Cookbook, Key Porter Books, Heart and Stroke Foundation of Ontario, 1988. ISBN 1-55013-068-4 Recipe by: Anne Lindsay, The Lighthearted Cookbook, p. 18 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@...> on Oct 2, 1998, converted by MM_Buster v2.0l.