Creamy Spinach Dip

1 small shallot, peeled

5 oz (1 can) water chestnuts, rinsed

½ cup reduced-fat cream cheese (Neufchatel)

½ cup low-fat cottage cheese

¼ cup non-fat plain yogurt

1 tbsp lemon juice

½ tsp salt

freshly ground pepper to taste

6 oz baby spinach

2 tbsp chopped fresh chives

Pulse shallot and water chestnuts in a food processor until coarsely chopped.

Add cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper, and pulse until just combined.

Add spinach and chives and pulse until blended well.