Prep 10 mins
Cook 0 mins
I always offer this as a diet-friendly dip for raw vegetables at parties. It's one of my Tried & True favorites. It came from the 1975 edition of the American Heart Association Cookbook. It can also replace sour cream.
- Place cottage cheese, lemon juice, skim milk, and salt in blender jar. Blend until creamy, adjusting the milk measure to produce desired consistency.
- Mix in chopped fresh dill and minced onion.
- Serving size is 1 tablespoon, about 10 calories each.
Yummy, yummy, yummy! I made it for lunch today using it as a dip for cucumber sticks and it was so tasty! Very refreshing and the dill just made it extra good! I only added a tbs of milk to the mixture, cause I wanted the dip to be chunky and thick. Really nice! Thanks so much for sharing this wonderful, easy and tasty recipe with us! This will be my staple from now on. Made and reviewed for Veg 'n' Swap #10-Team Carrot.
I made this as a dressing for my salad that I eat most nights. Because of this reason I had to use quite a bit more skim milk to get it to the consistency I wanted. I feel the dill takes over the taste a little more than I care for. Now this being personal preference, if you like the taste of dill use the full T. I mixed all ingredients together using my hand-held Braun and it came out perfectly. I love the fact that it's practically FF and for this reason I'll be making this again as a switch up to the normal spritz type dressing I use. Thanks for posting this recipe Kate.! Made for Zaar Tag~
Great creamy recipe! I added a little extra dill and just a splash of milk. Blended thoroughly in the blender and the result was really smooth. Brought it to the inlaws for a picnic and everyone loved it! The taste is slightly different than most sour cream dill dips but not enough to really even care about. Wonderful!! Thanks KateL!