One 12 ounce carton of 1% low-fat cottage cheese
One 10 ounce package of chopped spinach, thawed and drained
1 cup of Kraft fat-free mayonnaise
1/4 cup of dry vegetable soup mix (1.4 oz. Knorr brand)
2 teaspoons of grated fresh onion
1 teaspoon of emon juice
One 9 ounce can of chopped and drained water chestnuts
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 raw vegetables.
Per serving: Fat 0.2 gm. Calories 21. Cholesterol 0.8 gm. Sodium 64 mg.