Creamy dill dressing and dip

Yield: 1 Servings

Measure Ingredient
½ cup Nonfat Cottage Cheese
¼ cup Buttermilk
¼ teaspoon Salt
¼ teaspoon Black pepper
¼ cup Chopped scallions
1 tablespoon Cider vinegar; or white
½ teaspoon Dried dill
½ teaspoon Dijon mustard

Puree all ingredients in blender or food processor until smooth. Taste. You can add more mustard if you want. Chill.

Makes 1 cup.

Serve with cut-up veggies.

Adapted from ``Moosewood Restaurant Low-Fat Favorites'' (Clarkson Potter Publishers).

Posted: Mon Nov 25 05:05:01 PST 1996 in the San Jose Mercury. Copied with permission.

Posted to Digest eat-lf.v096.n228 Date: Mon, 25 Nov 1996 13:09:33 -0800 From: Reggie Dwork <reggie@...> NOTES : Cal 119⅖, Vat 0.7g, Carb 9.5g, Fib 0.9g, Pro 20.8g, Sod 654mg, CFF 5⅕%.

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