Recipe of the Week: Low Fat Creamy Spinach Dip

1   small shallot , peeled
1 5-ounce can  water chestnuts, rinsed
1/2 cup  reduced-fat cream cheese, (Neufchatel)
1/2 cup  low-fat cottage cheese
1/4 cup  nonfat plain yogurt
1 tablespoon  lemon juice
1/2 teaspoon  salt
  Freshly ground pepper, to taste
6 ounces  baby spinach
2 tablespoons  chopped fresh chives
1. Pulse shallot and water chestnuts in a food processor until coarsely chopped. Add cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper and pulse until just combined. Add spinach and chives and pulse until incorporated.
Make Ahead Tip: Cover and refrigerate for up to 3 days. Stir before serving.
Calories 54, Total Fat 3 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Cholesterol 10 mg, Sodium 222 mg, Carbohydrate 4 g, Fiber 1 g, Protein 4 g, Potassium 102 mg. Daily Values: Vitamin A 15%. Exchanges: Vegetable 1,Fat 0.5
Percent Daily Values are based on a 2,000 calorie diet



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