From: Sunset Low Cholesterol Cookbook

1 cup lightly packed thinly shredded spinach
1 cup nonfat plain yogurt
1 clove garlic
2 Tbsp pine nuts or slivered almonds
1/2 cup grated parmesan cheese
1 Tbsp extra virgin olive oil

Puree all in food processor. Use as pesto or serve with crackers. Yield: about 1 cup

This recipe was originally called Spinach Pesto, but since the parmesan flavor was so pronounced, and since I ate it with crackers, I renamed it. Try serving as a dip with fresh vegetables, or even use it as a sandwich spread or as a coating for pasta salad.