Herbed Cheesy Veggie Dip Recipe

4 1 1
Herbed Cheesy Veggie Dip Recipe
Herbed Cheesy Veggie Dip Recipe photo by Taste of Home
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Herbed Cheesy Veggie Dip Recipe

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4 1 1
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A variety of herbs sparks the flavor of this creamy mixture, which is great for dipping fresh veggies of all kins. "Even with low-fat ingredients, this tempting dip tastes terrific," relates Tracy Morgan of Louisville, Tennessee.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 2/3 cup 1% cottage cheese
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1 garlic clove, minced
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon each dried basil, marjoram, savory and thyme
  • 1 tablespoon minced fresh parsley
  • Green and sweet red pepper strips or raw vegetables of you choice

Directions

Place cottage cheese in a blender or food processor; cover and process until smooth. Add the cream cheese, vinegar, Worcestershire sauce, garlic and seasonings; cover and process until smooth.
Transfer to a bowl. Cover and refrigerate for at least 1 hour. Sprinkle with parsley. Serve with vegetables. Yield: 1-1/2 cups dip.
Originally published as Herbed Cheese Dip in Light & Tasty December/January 2002, p53

Nutritional Facts

2 tablespoons: 53 calories, 3g fat (2g saturated fat), 11mg cholesterol, 147mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1/2 lean meat, 1/2 fat.

  • 2/3 cup 1% cottage cheese
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1 garlic clove, minced
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon each dried basil, marjoram, savory and thyme
  • 1 tablespoon minced fresh parsley
  • Green and sweet red pepper strips or raw vegetables of you choice
  1. Place cottage cheese in a blender or food processor; cover and process until smooth. Add the cream cheese, vinegar, Worcestershire sauce, garlic and seasonings; cover and process until smooth.
  2. Transfer to a bowl. Cover and refrigerate for at least 1 hour. Sprinkle with parsley. Serve with vegetables. Yield: 1-1/2 cups dip.
Originally published as Herbed Cheese Dip in Light & Tasty December/January 2002, p53

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ConnieK User ID: 282614 204644
Reviewed Jul. 5, 2012

"This comes together very quickly. It's great as a vegetable dip but it's equally good spread in celery sicks or on bagels."

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