| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dips | 1 | Servings | |
INGREDIENTS
| 2 | c | Low-fat or nonfat cottage cheese |
| 1 | Carrot; peeled and sliced in rounds | |
| 2 | tb | Chopped scallions |
| 1/2 | c | Parsley leaves |
| 1 | tb | Apple-cider vinegar; (1 to 2) OR rice-wine vinegar |
| Freshly ground black pepper |
INSTRUCTIONS
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. jmerrill@prodigy.com Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 6, 1998
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