Instructions: 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.

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