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Appetizers
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None
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Ingredients |
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1 small shallot, peeled
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1 5-ounce canned water chestnuts, rinsed
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½ cup reduced-fat cream cheese
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½ cup low-fat cottage cheese
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¼ cup nonfat plain yogurt
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1 tablespoon lemon juice
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½ teaspoon salt
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Freshly ground pepper, to taste
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6 ounces baby spinach
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2 tablespoons chopped fresh chives
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Instructions |
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Pulse the shallot and water chestnuts in a food processer until roughly chopped.
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Add cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper and pulse until just combined.
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Add spinach and chives and pulse until the ingredients are mixed together.
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Cover and refrigerate for up to 3 days. Stir before serving.
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Originally Submitted
4/26/2010
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You can add this Creamy Spinach Dip recipe to your own private DesktopCookbook.
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