1 (12 oz.) pkg. 1% lowfat cottage cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed & drained
1/2 c. lowfat or nonfat 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

Process cottage cheese in food processor or blender until smooth. Place in 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 three hours. Serve with crackers or raw vegetables. Makes 3 cups, about 48 (1 tablespoon) servings.