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)
STEPS:
- Wash vegetables, and slice them into pieces that are easy to dip.
- Collect and measure all ingredients before starting to prepare the recipe.
- Combine cottage cheese, salt, pepper, garlic powder, dried onion, dried parsley, and
dried dill (if using) in a medium bowl. Mix until smooth. - Chill dip in refrigerator until ready to serve. Making in advance will improve the flavor.
- Serve with vegetables arranged on a plate around a bowl of the dip.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Nutrition Facts |
|
|---|---|
|
12 Servings per container |
|
Amount Per ServingCalories 30 |
|
| Total Fat 1g | 1% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 5mg | 2% |
| Sodium 210mg | 9% |
| Total Carbohydrates 2g | 1% |
| Dietary Fiber 0g | |
| Total Sugars 2g | |
| Includes 0g Added Sugars | 0% |
| Protein 4g | 8% |
| Vitamin D 0mcg | 0% |
| Calcium 44mg | 4% |
| Iron 0mg | 0% |
| Potassium 56mg | 2% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.