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Vegetables and Creamy Dip

Cost/Serving: $0.08 (for dip only)
Yield: [6 servings of vegetables, 12 servings of dip] / Serving Size = 1 cup vegetables, 2 tablespoons dip
Ingredients:
6 cups washed raw vegetables such as broccoli florets, cauliflower florets, carrot sticks, celery sticks, jicama, sliced bell pepper, or sliced cucumber
2 cups cottage cheese
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons dried, minced onion
1 tablespoon dried parsley flakes
½ teaspoon dried dill weed (optional)

Directions:
1. Wash vegetables, and slice them into pieces that are easy to dip.
2. Collect and measure all ingredients before starting to prepare the recipe.
3. Combine cottage cheese, salt, pepper, garlic powder, dried onion, dried parsley, and dried dill (if using) in a medium bowl. Mix until smooth.
4. Chill dip in refrigerator until ready to serve. Making in advance will improve the flavor.
5. Serve with vegetables arranged on a plate around a bowl of the dip.
6. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Note: Nutrition Facts are for Vegetable Dip only.

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.

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