Spinach Spread
Makes 6 servings
A microplane grater is the easiest way to grate lemon zest, hard cheeses and fresh nutmeg. Originally designed as woodworking tools, inexpensive microplane graters are sold in kitchen supply stores.
2 teaspoons canola oil
1 cup chopped onion
2 cloves garlic, minced
2 10-ounce packages frozen chopped spinach, thawed
1/2 cup water
1 cup low-fat (1 percent) cottage cheese
3 tablespoons fresh lemon juice
1 ounce Parmesan cheese, grated
1/2 teaspoon grated lemon zest
1/2 teaspoon pepper
1/8 teaspoon grated nutmeg
salt to taste
1. Heat oil in a large skillet over medium heat. Add onion and garlic and cook 6 to 7 minutes, stirring occasionally, until tender.
2. Add spinach and water and cook until heated through.
3. Transfer mixture to food processor and add cottage cheese, lemon juice, Parmesan cheese, lemon zest, pepper, nutmeg and salt. Puree until smooth.
4. Refrigerate at least 4 hours and up to 24 hours before serving.
– MONICA REINAGEL
