1 (12 oz.) carton 1% 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 mix
2 tsp. grated fresh onion
1 tsp. lemon juice
1 (8 oz.) can water chestnuts, drained & chopped

Position knife blade in food processor or bowl; add cottage cheese. Process until smooth, scraping sides of processor bowl once. Place in a 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 3 hours. Serve with unsalted crackers, bread sticks or raw vegetables. Yield: 3 cups.

1.2 protein; 0.4 fat; 1.4 carbohydrate; 1 cholesterol; 0.1 iron; 65 sodium; 15 calcium.