Creamy Spinach And Parmesan Dip
- 10 ounce baby spinach leaves
- 1 1/4 cups low-fat cottage cheese
- 1 1/2 ounces parmesan cheese, freshly shredded (about 1 cup if shredded with a Microplane)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- Put spinach in a large microwave-safe bowl and drape bowl with microwave-safe plastic wrap. Microwave until spinach is tender, stirring a couple of times, 4 to 5 minutes. Drain spinach and let stand until cool enough to handle. Squeeze out liquid, then finely chop.
- Whirl cottage cheese, parmesan, salt, and pepper in a food processor until very smooth, about 1 minute, scraping inside of bowl as needed. Scrape into a bowl and stir in spinach. Serve dip at room temperature or chilled, with baguette toasts or crackers.
- Make ahead: Up to 2 days, chilled.
- Note: Nutritional analysis is per 3-Tbsp. serving.
baby spinach, lowfat, parmesan cheese, kosher salt, pepper
Taken from www.myrecipes.com/recipe/creamy-spinach-parmesan-dip (may not work)