- 1 cup (8 ounces) 1% cottage cheese
- 1 tablespoon lemon juice
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup reduced-fat sour cream
- 1/2 cup minced fresh parsley
- 1/4 cup chopped green onions
- 3/4 teaspoon garlic salt
- 1/2 teaspoon hot pepper sauce
- In a blender or food processor, combine cottage cheese and lemon juice; cover and process until smooth. Add remaining ingredients; process just until combined. Refrigerate for at least 4 hours. Yield: 2-1/2 cups.
Originally published as Spinach Onion Dip in Country Woman January/February 2004, p36
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