Broccoli & mushroom dip

Yield: 1 Servings

Measure 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

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.

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