2 c. low fat cottage cheese
1 tsp. lemon juice
1 env. Italian, buttermilk or Ranch salad dressing mix
1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry
1 (8 oz.) can water chestnuts, chopped
1/2 c. chopped red pepper

Put cottage cheese and lemon juice in a blender. Blenderize until smooth. Mix blenderized cottage cheese and salad dressing mix in a bowl. Stir in remaining ingredients. Chill. Serve with vegetable dippers, low fat crackers or pita bread triangles.