Print Options

Back to Tangy Vegetable Dip >

Include these items:

Taste of Home Logo

Tangy Vegetable Dip

 Tangy Vegetable Dip
“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.
24 ServingsPrep/Total Time: 10 min.

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

Directions

  • 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.
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.