Categories: Dips 
      Yield: 2 servings 
  
      1    Pkg.(10 oz) spinach               1/2 c  Chopped fresh parsley 
      1 c  Low-fat cottage cheese            1/4 c  Chopped green onion 
      1 tb Lemon juice                         1 ts Salt 
    1/2 c  Low-fat plain yogurt            
  
  Trim stems and coarse leaves from spinach.  Rinse well; cook, covered,over 
  medium-high heat, in water clinging to leaves, 3 to 4 minutes or just until 
  wilted.  Drain, squeeze out excess moisture and chop coarsely. 
   
  In blender or food processor, process cottage cheese with lemon juice until 
  blended.  Add spinach, yogurt, parsley, onion, salt, and pepper to taste; 
  process just until mixed.  Cover and refrigerate for at least 4 hours or 
  overnight to blend flavors.  Makes 2 1/4 cups. 
   
  Per 1 Tbsp serving: 10 calories, no fat, 1 mg cholesterol, 96 mg sodium,1 g 
  protein and 1 g carbohydrate. 
   
  Source: Canadian Living Magazine, March 1988.