Do ahead dip
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Low-fat creamed cottage cheese |
| ½ | cup | Plain low-fat yogurt or light sour cream |
| ½ | cup | Light mayonnaise |
| ⅓ | cup | Finely chopped parsley |
| 2 | tablespoons | Finely chopped chives or minced green onions |
| 1 | tablespoon | Chopped fresh dill |
| (or 1 tsp. dried) | ||
| 1½ | teaspoon | Dijon mustard |
| 1 | teaspoon | Red wine vinegar or lemon juice |
| Hot pepper sauce | ||
Directions
In a food processor, puree cottage cheese, yogurt and mayonnaise until very smooth and creamy.
Transfer to a bowl; stir in parsley, chives, dill, mustard, vinegar and hot pepper sauce to taste. Cover and refrigerate. *Tip: This dip makes a great dressing for pasta and potato salads. Store in a covered container in the fridge for up to 1 week. Yield: 2 cups. Typed in MMFormat by cjhartlin@... Source: Quick & Easy Cooking.
Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin" <cjhartlin@...> on Feb 5, 1999