Spinach Dip 5

Course : Dips
Serves: 1
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12 ounces low fat or fat free cottage cheese
10 ounces frozen chopped spinach -- thawed and drained well
1/2 cup low fat or fat free sour cream
1/4 cup dry vegetable soup mix
2 teaspoons fresh grated onion
1 teaspoon lemon juice
8 ounce water chestnuts -- drained and chopped
1 dash salt -- (optional)

Preparation / Directions:

In large bowl with mixer at low speed, blend cottage cheese until smooth and creamy, scraping sides of bowl as necessary. Set aside. Press spinach between paper towels until barely moist. Add spinach and rest of ingredients to cheese mixture and stir well. Cover and refrigerate for 3 hours. Serve with unsalted crackers, brown bread, bread sticks or raw veggies. Makes 3 cups.

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