Health dip

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.


Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 6, 1998

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