Spinach Bleu Cheese Dip

• 8 ounces nonfat cottage cheese
• 8 tablespoons plain nonfat yogurt
• 4 tablespoons skim milk
• 1 (10 ounce) package frozen spinach, thawed and squeezed of excess moisture
• 3 ounces blue cheese, crumbled
• 1 teaspoon white wine worcestershire sauce
• 1 loaf round pumpernickel bread (for "bowl", and dipping)

1. Combine cottage cheese, yogurt and skim milk in a blender or food processor.
2. Process until smooth.
3. Add the remaining ingredients (except bread) and process until thoroughly combined.
4. Taste, and adjust amount of bleu cheese and worcestershire sauce to your preference.
5. Pour into a bowl and chill in the refrigerator for several hours or overnight to allow dip to thicken and flavors to mellow.
6. Hollow out a round loaf of pumpernickel bread (making a"bowl"), leaving at least 1/2 inch thick on bottom and sides of loaf.
7. Cut up the bread"insides" that you removed from the loaf into cubes/chunks for dipping.
8. Fill the bread"bowl" with the chilled dip to serve.
9. *You can add more bleu cheese and/or worcestershire sauce to your taste.

cheese, nonfat yogurt, milk, frozen spinach, blue cheese, white wine worcestershire sauce, bread

Taken from www.food.com/recipe/spinach-bleu-cheese-dip-41148 (may not work)