From Paulette Vickery's Recipe Collection

BB: FAVORITE LIGHT SPINACH DIP WITH WATER CHESTNUTS

appetizers, vegetables

12 oz cottage cheese or sour cream
1 pkg chopped spinach, drained
1 cup nonfat mayonaise
1/4 cup dry vegetable soup mix
2 teaspoon grated onion
1 teaspoon lemon juice
1 can water chestnuts drained, 8oz

Process nonfat cottage cheese or sour cream in food processor or blender until smooth. Place in medium bowl and set aside. Press spinach between paper towels until barely moist, then add to bowl. Add remaining ingredients and stir well. Chop drained water chesnuts if whole. Cover and refrigerate about 3 hours. Serve with nonfat crackers or fresh raw vegetables. Makes 3 cups. Serve in 1/4 cup servings. Per serving: fat 0.4 G, cholesterol 0 MG, fiber 1 G, calories 61, 6 percent calories from fat, protein 5 G, carbohydrate 11 G, sodium 620 MG.

Yield: 12 servings




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