No-Cook Spinach Dip (01.29.13)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

by Jennifer Burns, Dan’s Market

  • 1 small shallot, peeled
  • 1 5-ounce can water chestnuts, rinsed
  • 1/2 cup reduced-fat cream cheese
  • 1/2 cup low-fat cottage cheese
  • 1/4 cup nonfat plain yogurt
  • 1 tablespoon lemon juice
  • Pinch lemon zest
  • 6 ounces baby spinach
  • 2 tablespoons fresh or 1 teaspoon dried chives
  • Salt and Pepper, to taste

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. Serve with raw vegetables, crackers and/or chips.