Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Low-fat or nonfat cottage cheese |
| 1 \N | Carrot; peeled and sliced in rounds |
| 2 tablespoons | Chopped scallions |
| ½ cup | Parsley leaves |
| 1 tablespoon | Apple-cider vinegar; (1 to 2) OR rice-wine vinegar |
| \N \N | Freshly ground black pepper |
Recipe by: San Diego Union-Tribune In a blender or food processor, combine cottage cheese, carrot, scallions, parsley, and 1 tablespoon vinegar. Blend until smooth. Adjust seasoning with pepper and the additional tablespoon of vinegar, if desired. Dip may be made in advance and refrigerated, covered, up to a day in advance. Serve with raw vegetables. 10 servings. Per serving: 35 calories, 0 g fat, 2 mg cholesterol, 190 mg sodium.
jmerrill@...
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 6, 1998