Easy Make-ahead Spinach Dip with Crunchy Water Chestnuts

• 1 12 oz. container low-fat cottage cheese
• 1/4 cup dry vegetable soup mix
• 3 tsp. onion, grated
• 1 10 oz. box frozen chopped spinach, thawed & drained
• 1/2 cup light sour cream
• 1 8 oz. can chopped water chestnuts, drained
• 1 tsp. lemon juice

Directions :

• Process cottage cheese in food processor until smooth, scraping sides of processor or bowl.
• Squeeze excess water from spinach.
• Add spinach and remaining ingredients to cheese mixture; stir well.
• Cover and refrigerate for three hours.
• Serve with pretzels or raw veggies.

Makes three cups (13 calories per Tbsp.)

Recipe provided by Cooper Clinic Nutrition Services