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.
