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
- 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 Serving size | 2 Tablespoons (40g) |
Amount Per Serving Calories | 30 |
% Daily Value* | |
Total Fat 1g | 1% |
Saturated Fat 0g | 0% |
Trans Fat 0g | |
Cholesterol < 5mg | 2% |
Sodium 210mg | 9% |
Total Carbohydrate 2g | 1% |
Dietary Fibers 0g | 0% |
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. |