This recipe differs from the usual spinach dip you find at gatherings in that it uses fresh baby spinach, not frozen, chopped spinach. It also substitutes the mayo and sour cream with cottage cheese, low-fat cream cheese and plain non-fat yogurt.
Once this dip is combined using your food processor, I highly recommend chilling for for at least 1-2 hours. It gives the flavors time to meld together. I do think that next time I make it, I will use less shallot as it does come across as a stronger flavor than I expected it to when I was making it.
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