Pine Nut – Spinach Dip

1- (10-ounce) package frozen chopped spinach, thawed

¼ cup pine nuts ( slivered almonds may be substituted)

1 medium-sized purple onion, chopped

2 garlic cloves, pressed

½ tsp dried thyme (optional) (sandy didn’t use)

1 tsp olive oil

1 cup fat-free cottage cheese

½ (8-oz) package fat-free cream cheese, softened

¼ cup diced ripe olives

1 tablespoon lemon juice

¼ teaspoon salt

1/8 teaspoon pepper

Drain spinach well, pressing between layers of paper towel; set aside

Cook pine nuts in a small nonstick skillet over medium-high heat, stirring occasionally, 3 minutes or until toasted. Remove from skillet; set aside

Saute onion, garlic, and if desired, thyme in hot oil in skillet 2 minutes. Add spinach, and saute 3 minutes

Process cottage cheese and cream cheese in a food processor until smooth, stopping to scrape down sides. Stir in pine nuts, onion mixture, olives and next three ingredients. Chill one hour. Garnish with a purple onion fan if desired. Serve with raw vegetables. (We served with Wheat-Thins…

Ymmy. Tried Memorial Day, 99

Caroline Wallace Kennedy, Newborn GA. June99 So. Living

Yield: 3 cups. Recipe can easily be doubled to serve a crowd… The basic recipe was sufficient for 8 hungry