1 (12 oz.) carton 1% lowfat cottage cheese
1 (10 oz.) pkg. chopped spinach, thawed & drained
1 c. Kraft fat-free mayonnaise
1/4 c. dry vegetable soup mix (1.4 oz. Knorr brand)
2 tsp. grated fresh onion
1 tsp. lemon juice
1 (8 oz.) can chopped & drained water chestnuts

Process cottage cheese in food processor or blender until smooth. Place in medium bowl and set aside. Press spinach between paper towels until barely moist. Add spinach and remaining ingredients to cheese mixture; stir well. Cover and refrigerate about 3 hours. Serve with nonfat crackers or fresh raw vegetables. Yields 3 cups (12, 1/4 cup servings). Per serving: Fat 0.2 gm. Calories 21. Cholesterol 0.8 gm. Sodium 64 mg.