Do ahead dip

Yield: 2 Cups

Measure 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
\N \N (or 1 tsp. dried)
1½ teaspoon Dijon mustard
1 teaspoon Red wine vinegar or lemon juice
\N \N Hot pepper sauce

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

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