1 package (8 ounces) cream cheese, softened

1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
1 cup small curd cottage cheese
1/2 cup finely shredded Romano or Parmesan cheese
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable dippers* and crackers

In a medium bowl, combine cream cheese and spinach; mix well. Stir in cottage cheese, Romano cheese, garlic, salt and pepper. Cover, chill at least 1 hour or up to 12 hours before serving. Let stand at room temperature 30 minutes before serving. Yield: 16 servings, about 3 cups dip.

*Suggested vegetable dippers: Red and yellow bell pepper “scoops” (cut peppers in half crosswise, then in 1-inch slices lengthwise leaving on rounded tops and bottoms); blanched asparagus spears and broccoli florets, baby carrots.