Spinach Bleu Cheese Dip

Submitted by Dee514

"This spinach dip is a bit different than most, because of the bleu cheese which I think gives it a wonderful flavor. Prep time does not include overnight chilling time."

 

• Ready In: 5mins
• Ingredients: 7
• Yields: 3 Cups
• Serves: 12

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

directions

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.

Reviews

[AKillian24]

If you like bleu cheese - THIS is your dip. I served it in a bread bowl of pumpernickel and it was superb! Definately let it stand for a few hours - the flavors really blend well (as with most dips). I enjoyed this dip cold and DH liked it warm. Very versitle!