1 (10 oz.) pkg. frozen chopped spinach or 1 lb. fresh
1 c. low-fat sour cream or low-fat sm. curd cottage cheese
1/2 c. low-fat yogurt
1/2 c. fresh parsley, finely chopped
1/2 c. scallions (including tops), finely chopped
1 tsp. salt
Freshly ground pepper to taste

If using fresh spinach, trim tough ends. Boil or steam spinach until wilted, drain thoroughly and chop. If using frozen, thaw, squeeze by hand to remove all moisture or wrap in paper towel and squeeze. In bowl, mix all ingredients well. Cover and refrigerate for at least 4 hours or overnight to blend flavors. Makes 2 cups.