Publisher Photo
Publisher Photo
I like to keep this good-for-you dip on hand, along with a variety of cut-up vegetables, for an easy snack.—Hazel Baber, Yuma, Arizona
MAKES:
22 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
22 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 2 cups (16 ounces) 1% cottage cheese
  • 3 tablespoons fat-free milk
  • 3/4 cup fat-free mayonnaise
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dill weed
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder

Directions

In a blender, blend cottage cheese and milk until smooth. Stir in remaining ingredients and mix well. Chill overnight. Serve with raw vegetables. Yield: 2-1/2 cups.
Originally published as Veggie Dill Dip in Taste of Home June/July 1996, p44

Nutritional Facts

2 tablespoons: 24 calories, 0 fat (0 saturated fat), 1mg cholesterol, 233mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 2 cups (16 ounces) 1% cottage cheese
  • 3 tablespoons fat-free milk
  • 3/4 cup fat-free mayonnaise
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dill weed
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  1. In a blender, blend cottage cheese and milk until smooth. Stir in remaining ingredients and mix well. Chill overnight. Serve with raw vegetables. Yield: 2-1/2 cups.
Originally published as Veggie Dill Dip in Taste of Home June/July 1996, p44

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