1 small shallot, peeled
1 5-ounce can water chestnuts, rinsed
1/2 cup reduced-fat cream cheese, (Neufchâtel)
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
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.
Nutrition facts per 1/4-cup serving: 54 calories; 3 g fat ( 2 g sat , 1 g mono ); 10 mg cholesterol; 4 g carbohydrates; 4 g protein; 1 g fiber; 222 mg sodium; 102 mg potassium.
Nutrition Bonus: Vitamin A (15% daily value). Exchanges: 1 vegetable, 1/2 fat
Makes about 2 1/2 cups.
Total Time: 15 minutes
Try this light spinach dip made healthier with reduced-fat cream cheese, nonfat yogurt and low-fat cottage cheese instead of full-fat cheese, mayonnaise and sour cream. It will save you a whopping 84 calories and 10 grams of fat per serving when compared to traditional versions. Serve it with pita chips and crunchy vegetables or spread it on a sandwich.
From EatingWell: January/February 2009: http://www.eatingwell.com/recipes/creamy_spinach_dip.html