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

Process in food processor the cottage cheese. Place in bowl. Press spinach between paper towels until barely moist. Add spinach and other ingredients to cheese. Stir; cover and refrigerate 3 hours. Serve with crackers or raw vegetables.

Yields 3 cups.