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1. Trim stems and coarse leaves from spinach. Wash spinach. Cook, covered, over medium heat for 3 minutes or until wilted. (If using frozen, there is no need to cook.) 2. Thoroughly drain, squeezing out excess moisture; coarsely chop and set aside. 3. In a blender or food processor, process cottage cheese with lemon juice until blended. Add spinach, yogurt (or light sour cream), parsley, green onion, salt, and pepper to taste; process just until mixed. 4. Cover and refrigerate for at least 4 hours or overnight to blend flavours. Makes 2 1/4 cups/550 mL, or about 30 1-tbsp. servings. VARIATIONS: Parsley-Onion Dip: substitute 1 cup coarsely chopped fresh parsley for the spinach. Basil-Onion Dip: substitute 1/2 cup coarsely chopped fresh basil leaves for the spinach. Dill Dip: Substitute 1/4 cup coarsely chopped fresh parsley and 1/3 cup chopped fresh dill (or 1 Tbsp./15 mL dried dillweed) for the spinach. NOTES : Anne Lindsay, The Lighthearted Cookbook, Key Porter Books, Heart and Stroke Foundation of Ontario, 1988. ISBN 1-55013-068-4 Recipe by: Anne Lindsay, The Lighthearted Cookbook, p. 18 Posted to EAT-LF Digest by "Ellen Pickett"
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|Serving Size: 1 Serving (18g)|
|Recipe Makes: 32 servings|
|Calories from Fat: 1 (17%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.3mg||0 %|
|Sodium 29.3mg||1 %|
|Potassium 15.5mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.4g|
|Protein 0.9g||1 %|
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Calories per serving: 6
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