Vegetables and Creamy Dip

Vegetables and Creamy Dip (pdf)

Makes: 12 servings (½ cup vegetables and 2 tablespoons of dip per serving)
Preparation Time: 10 to 15 minutes

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)

Directions

1. Wash hands with soap and water.
2. Wash vegetables under cold running water, and slice them into easy to dip pieces.
3. Collect and measure all ingredients before starting to prepare the recipe.
4. Combine cottage cheese, salt, pepper, garlic powder, dried onion, dried parsley, and dried dill (if using) in a medium bowl. Mix until smooth.
5. Chill dip in refrigerator until ready to serve. Making in advance will improve the flavor.
6. Serve with vegetables arranged on a plate around a bowl of the dip.
7. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.