1 small shallot, peeled
5 oz (1 can) water chestnuts, rinsed
½ cup reduced-fat cream cheese (Neufchatel)
½ cup low-fat cottage cheese
¼ cup non-fat plain yogurt
1 tbsp lemon juice
½ tsp salt
freshly ground pepper to taste
6 oz baby spinach
2 tbsp chopped fresh chives
1
Pulse shallot and water chestnuts in a food processor until coarsely chopped.
2
Add cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper, and pulse until just combined.
3
Add spinach and chives and pulse until blended well.
Tips:
Can be made ahead. Cover and refrigerate for up to 3 days. Stir before serving.
Ingredients
1 small shallot, peeled
5 oz (1 can) water chestnuts, rinsed
½ cup reduced-fat cream cheese (Neufchatel)
½ cup low-fat cottage cheese
¼ cup non-fat plain yogurt
1 tbsp lemon juice
½ tsp salt
freshly ground pepper to taste
6 oz baby spinach
2 tbsp chopped fresh chives
Directions
1
Pulse shallot and water chestnuts in a food processor until coarsely chopped.
2
Add cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper, and pulse until just combined.
3
Add spinach and chives and pulse until blended well.