Spinach Onion Dip
Yield
2 cupsPrep
20 minCook
0 minReady
4 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach
|
|
| 1 | cup |
cottage cheese (low-fat 1%)
|
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | cup |
yogurt, low-fat
plain |
|
| ½ | cup |
parsley leaves
fresh, chopped |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach
|
|
| 237 | ml |
cottage cheese (low-fat 1%)
|
|
| 15 | ml |
lemon juice
|
|
| 118 | ml |
yogurt, low-fat
plain |
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 5 | ml |
salt
|
|
Directions
Trim stems and coarse leaves from spinach.
Rinse well, cook, covered, over medium-high heat, in water clinging to leaves, 3 to 4 minutes or just until wilted.
Drain, squeeze out excess moisture and chop coarsely.
In blender or food processor, process cottage cheese with lemon juice until blended.
Add spinach, yogurt, parsley, onion, salt, and pepper to taste; process just until mixed.
Cover and refrigerate for at least 4 hours or overnight to blend flavors.
