Spinach Bleu Cheese Dip

Total Time: 5 mins Preparation Time: 5 mins

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 wine worcestershire sauce
• 1 loaf round pumpernickel bread (for "bowl", and dipping)

Recipe

• 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.