1 small shallot, peeled

1 5 oz. can of water chestnuts, drain well

½ C of low fat cream cheese (Neufchatel)

½ C fat-free cottage cheese

¼ C of nonfat plain yogurt

1 TB of lemon juice

¼ tsp. salt

Fresh ground pepper to taste

6 oz. of baby spinach

2 TB of chopped fresh chives


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