| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
2 |
Cups |
INGREDIENTS
| 1 |
c |
Low-fat creamed cottage cheese |
| 1/2 |
c |
Plain low-fat yogurt or light sour cream |
| 1/2 |
c |
Light mayonnaise |
| 1/3 |
c |
Finely chopped parsley |
| 2 |
tb |
Finely chopped chives or minced green onions |
| 1 |
tb |
Chopped fresh dill |
|
|
(or 1 tsp. dried) |
| 1 1/2 |
ts |
Dijon mustard |
| 1 |
ts |
Red wine vinegar or lemon juice |
|
|
Hot pepper sauce |
INSTRUCTIONS
In a food processor, puree cottage cheese, yogurt and mayonnaise until very
smooth and creamy.
Transfer to a bowl; stir in parsley, chives, dill, mustard, vinegar and hot
pepper sauce to taste. Cover and refrigerate. *Tip: This dip makes a
great dressing for pasta and potato salads. Store in a covered container
in the fridge for up to 1 week. Yield: 2 cups. Typed in MMFormat by
cjhartlin@msn.com Source: Quick & Easy Cooking.
Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 5, 1999
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