1 (12 oz.) carton low-fat cottage cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained
1/2 c. low-fat sour cream
1/4 c. dry vegetable soup
1 tsp. lemon juice
1 (8 oz.) can water chestnuts, drained, chopped (opt.)

Place cottage cheese in blender, process until smooth. Put in bowl. Press spinach between paper towel until barely moist. Add spinach and remaining ingredients to cheese mixture. Stir well, cover and refrigerate 3 hours. Serve with unsalted crackers, raw vegetables or put in a round rye bread boat.