Broccoli & mushroom dip
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Broccoli, chopped |
| 1 | tablespoon | Vegetable oil |
| 1 | each | Garlic clove |
| ½ | each | Onion, chopped |
| ¼ | pounds | Mushrooms, chopped |
| ¾ | cup | Cottage cheese, low fat |
| ¼ | cup | Yogurt, low fat plain |
| 1 | pinch | Salt, pepper |
Directions
Cook broccoli just until tender-crisp, (3 minutes). Drain and put under cold water. In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. Set aside.
In blender, combine cottage cheese and yogurt; season with salt and pepper to taste. Process just until mixed. Cover and refrigerate.
Makes 2½ cups. Per T: 12 cal; ½ g fat; 0 cholesterol; 22 mg salt.