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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 18 |
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This spinach dip is a bit different than most, because of the bleu cheese which I think gives it a wonderful flavor. Prep time does not include overnight chilling time. Ingredients:
8 ounces nonfat cottage cheese |
8 tablespoons plain nonfat yogurt |
4 tablespoons skim milk |
1 (10 ounce) package frozen spinach, thawed and squeezed of excess moisture |
3 ounces blue cheese, crumbled |
1 teaspoon white wine worcestershire sauce |
1 loaf round pumpernickel bread (for bowl , and dipping) |
Directions:
1. Combine cottage cheese, yogurt and skim milk in a blender or food processor.
2. Process until smooth.
3. Add the remaining ingredients (except bread) and process until thoroughly combined.
4. Taste, and adjust amount of bleu cheese and worcestershire sauce to your preference.
5. Pour into a bowl and chill in the refrigerator for several hours or overnight to allow dip to thicken and flavors to mellow.
6. Hollow out a round loaf of pumpernickel bread (making a bowl ), leaving at least 1/2 inch thick on bottom and sides of loaf.
7. Cut up the bread insides that you removed from the loaf into cubes/chunks for dipping.
8. Fill the bread bowl with the chilled dip to serve.
9. *You can add more bleu cheese and/or worcestershire sauce to your taste.
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