INGREDIENTS

• 1 small shallot, peeled
• 1 5-ounce can water chestnuts, rinsed
• 1/2 cup reduced-fat cream cheese, (Neufchâtel)
• 1/2 cup low-fat cottage cheese
• 1/4 cup nonfat plain yogurt
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 6 ounces baby spinach
• 2 tablespoons chopped fresh chives

PREPARATION

1. Pulse shallot and water chestnuts in a food processor until coarsely chopped. Add cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper and pulse until just combined. Add spinach and chives and pulse until incorporated.

NUTRITION

Per 1/4-cup serving: 54 calories; 3 g fat (2 g sat, 1 g mono); 10 mg cholesterol; 4 g carbohydrates; 4 g protein; 1 g fiber; 222 mg sodium; 102 mg potassium.

Source and image:  eatingwell.com

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Written by Lea Barlow • 1 Comment