Our family enjoys this healthy version of a creamy spinach dip. It’s adapted from one I found in my favorite section of the Chicago Tribune, Good Eating. You’ll need a food processor for this 10 minute recipe.
1 small shallot or 1/4 medium sweet onion
1 can (5 ounces) water chestnuts, drained
1/2 cup fat free cream cheese
1/2 cup fat free cottage cheese
1/4 cup feta cheese
1/4 cup plain non-fat Greek yogurt
1 tablespoon lemon juice
1/2 teaspoon Kosher or Sea Salt
1/4 teaspoon cayenne pepper
Freshly ground black pepper, to taste
1 bag baby spinach (6 ounces)
Place the shallot and water chestnuts in a food processor, pulse until coarsely chopped. Add cream cheese, cottage cheese, feta, yogurt, lemon juice, salt and peppers. Pulse to combine. Add spinach (it takes 2 batches) and pulse until chopped and just blended. Serve with whole grain crackers or veggies. Enjoy!