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Tangy Vegetable Dip Recipe

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“When I couldn’t find any veggie dips that I liked, I blended my own ingredients until I came up with this creamy combination that I love,” writes Penelope Heiges from Otter Creek, Maine.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 24 servings

Ingredients

  • 1 cup (8 ounces) 1% cottage cheese
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1/3 cup fat-free mayonnaise
  • 1/3 cup reduced-fat sour cream
  • 1/3 cup reduced-fat plain yogurt
  • 2 garlic cloves, minced
  • 2 teaspoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon cayenne pepper
  • 4 green onions, finely chopped
  • Assorted vegetables

Nutritional Facts

2 tablespoons dip (calculated without vegetables) equals 39 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 157 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 1/2 starch.

Directions

  1. In a blender or food processor, combine the first 11 ingredients; cover and process until smooth. Transfer to a bowl; stir in the onions. Serve with vegetables. Yield: 3 cups.
Originally published as Tangy Vegetable Dip in Light & Tasty April/May 2006, p59

Nutritional Facts

2 tablespoons dip (calculated without vegetables) equals 39 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 157 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchange: 1/2 starch.

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