| 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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