Seafood Dip
Serves 4 cups of dip; serving size is 1 tbsp.

Ingredients
1 pint low-fat cottage cheese
1 cup Dill Dressing
1 pkg. (10 oz.) chopped frozen spinach, thawed and thoroughly drained
1 can (8 oz.) water chestnuts, drained and chopped
1/2 lb. imitation crab meat

Preparation

• Blend cottage cheese until smooth.
• Mix well with Dill Dressing in bowl. Squeeze thawed spinach to remove all water and add to cottage cheese mixture.
• Add water chestnuts and imitation crab; mix thoroughly. If thinner consistency is desired, add more Dill Dressing.
• Refrigerate to let flavors blend.
• Cut the top off any round loaf of bread. Hollow out and fill with dip. Serve with bread cubes (from middle of hollowed bread,) raw vegetables, or crackers.

Ingredients (Light & Versatile Dill Dressing)
2 cups plain low-fat yogurt
3 tbsp. mayonnaise
1 tbsp. skim milk
1 tbsp. green onion, chopped
1/4 tsp. dried dill weed
1/8 tsp. celery salt
1/8 tsp. onion powder
1/2 tsp. parsley flakes

Preparation

• Mix yogurt, mayonnaise and milk until blended.
• Stir in remaining ingredients. Refrigerate.
• Make ahead and use as salad dressing or topping for baked potatoes.
• Makes 2 cups.