Vegetables and Creamy 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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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.