Ingredients
1 cup 2% cottage cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup fat-free sour cream2 tablespoons fat-free milk1 tablespoon grated Parmesan-Romano or Parmesan cheese1 tablespoon reduced-fat ranch salad dressing1/4 teaspoon dill weed1/8 teaspoon garlic powderAssorted fresh vegetables
Preparation
In a food processor, cover and process cottage cheese until smooth. Transfer to a small bowl; stir in the spinach, sour cream, milk, Parmesan-Romano cheese, ranch dressing, dill and garlic powder. Cover and refrigerate for 3-4 hours. Serve with vegetables.
