• This low-fat dip is served with pita chips, but you could still hollow out a 9-in. round pumpernickel bread.
  • 1 pkg. (10 oz.) frozen spinach, thawed
  • 1 cup low-fat cottage cheese
  • 1 Tbsp. lemon juice
  • 1/2 cup non-fat plain yogurt or light sour cream
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped green onions (green and white parts)
  • 1/2 tsp. hot pepper sauce
  • Pita bread chips


Drain spinach, squeezing out as much moisture as possible. In the container of a food processor or electric blender, combine cottage cheese and lemon juice; process until smooth. Add spinach, yogurt, parsley, green onions and hot pepper sauce; process until just mixed. Refrigerate, covered, at least 4 hours. Serve with pita chips or other dippers. Makes about 3 cups.

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Submitted 6/13/05.
Source: Appetizers: Food Writers' Favorites
Submitted By: Linda Wilson
Spinach-Onion Dip