| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | *, Dips | 1 | Servings | |
INGREDIENTS
| 1 | c | Lowfat cottage cheese |
| 1 | c | Light ricotta cheese |
| 2 | t | Lemon juice |
| 1 | t | Finely chopped garlic |
| 1/8 | t | Salt |
| 1/2 | c | Lowfat yogurt |
| 1/2 | c | Finely chopped green onions |
| 2 | T | Finely chopped fresh dill |
| or | ||
| 2 | t | Dried dill weed |
INSTRUCTIONS
In food processor process cottage cheese, ricotta cheese, lemon juice, garlic and salt until almost smooth. Scrape into a bowl. Gently stir in yogurt, green onions and dill until blended. Cover and refrigerate until ready to serve. Makes 3 cups. Source Woman's Day-Nov. 18, 1997 Formatted for Mastercook by Carol Floyd-c.floyd@arnprior.com Recipe by: Woman's Day-Nov. 18, 1997 Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on Apr 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 206
Calories From Fat: 24
Total Fat: 2.8g
Cholesterol: 9mg
Sodium: 1233.9mg
Potassium: 625.4mg
Carbohydrates: 16g
Fiber: 2.5g
Sugar: 7.6g
Protein: 30.8g