1 Cup Cherry Tomatoes
1 Medium Yellow Bell Pepper, cut into thin strips
6 Cups Assorted Fresh Vegetables

The Dip:

1 Cup Frozen Chopped Spinach, thawed and drained
1/2 Cup Nonfat Sour Cream
1 Cup Nonfat Cottage Cheese
1 Tablespoon Dried Onion Flakes
1 Teaspoon Fresh Lemon Juice
1/2 Teaspoon Cayenne Pepper
1/8 Teaspoon Salt
1/8 Teaspoon Black Pepper

1. To prepare dip, in a blender or food processor fitted with the metal blade, combine spinach and sour cream. Process until smooth.

2. In a medium bowl, combine spinach mixture, cottage cheese, onion flakes, lemon juice, cayenne pepper, salt, and black pepper.

3 . Transfer spinach dip to a small serving bowl. Place dip in center of a large serving platter. Arrange vegetables around dip. Serve immediately.

Variation:

To add a colorful touch to the serving platter, use a large red bell pepper as a bowl to hold the dip. Slice 1/4 inch off the stem end of the pepper and remove the seeds, ribs, and core. Spoon dip into bell pepper and serve.

OR

Select a round loaf of thick, dense bread. Slice off top, hollow out center, and fill bread shell with dip.

Per Serving: Calories 72 (4% from fat) Carbohydrates 11g Protein 9 g

Sodium 243 mg Fat 1g Cholesterol 2 mg