Spinach Bleu Cheese Dip

• ounces nonfat cottage cheese↗8 ounce
• tablespoons plain nonfat yogurt↗8 tablespoon
• tablespoons skim milk↗4 tablespoon
• (10 ounce) package frozen spinach, thawed and squeezed of excess moisture↗1
• ounces blue cheese, crumbled↗3 ounce
• teaspoon white wine worcestershire sauce↗1 teaspoon
• loaf round pumpernickel bread (for "bowl", and dipping)↗1

Step-by-step instructions

1. 1

   Combine cottage cheese, yogurt and skim milk in a blender or food processor.

2. 2

   Process until smooth.

3. 3

   Add the remaining ingredients (except bread) and process until thoroughly combined.

4. 4

   Taste, and adjust amount of bleu cheese and worcestershire sauce to your preference.

5. 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. 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. 7

   Cut up the bread"insides" that you removed from the loaf into cubes/chunks for dipping.

8. 8

   Fill the bread"bowl" with the chilled dip to serve.

9. 9

   *You can add more bleu cheese and/or worcestershire sauce to your taste.