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  • 3/4 cup fat-free sour cream
  • 1/2 cup 2 percent reduced-fat cottage cheese
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 2 green onions, thinly sliced
  • 2 teaspoons lemon juice
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup crumbled feta cheese


  1. Place sour cream and cottage cheese in bowl of a food processor; process until smooth. Add spinach, green onions, lemon juice, salt and pepper; process to combine.
  2. Add feta and pulse just until combined. Transfer to bowl. Cover and refrigerate at least 1 hour.
Recipe by Jean Kressy

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The recipe was originally published as Spinach-Feta Dip on

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