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Spinach Dip for Veggies

Yield: Serves 8. 1/4 cup per serving.



1 cup lowfat cottage cheese
1 cup nonfat plain yogurt
2 cups chopped, washed and dried fresh spinach
3 garlic cloves, crushed
1/8 teaspoon fresh ground black pepper
1/8 teaspoon or pinch of nutmeg

Combine all the ingredients in a blender or food processor. Puree until almost smooth.

Serve with an assortment of raw or lightly cooked vegetables, such as: carrot sticks, broccoli florets, jicama sticks, radishes, celery sticks and bell pepper wedges.