Light spinach dip with water chestnuts - butter busters ^
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Ct (12oz) carton nonfat cottage cheese |
| **OR** | ||
| 1 | each | Ct (12oz) fatfree sour cream |
| 1 | each | Pk (10oz) chopped spinach, thawed and drained |
| 1 | cup | Kraft fatfree mayonnaise or Miracle Whip |
| ¼ | cup | Dry vegetable soup mix, (Knorr 1.4oz) |
| 2 | teaspoons | Grated fresh onion |
| 1 | teaspoon | Lemon juice |
| 1 | can | (8oz) chopped and drained water chestnuts |
Directions
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 vegetables. Per ¼ cup serving: 61 cal., 0.4g fat (6%), 0mg chol., 1g fiber, 5g pro., 11g carb., 620mg sod. Butter Busters by Pam Mycoskie ISBN 0-446-67040-5 Entered by Carolyn Shaw 2-95
Submitted By CAROLYN SHAW On 02-15-95
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