Recipe by KateL
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.
Top Review by Stephanie C.
This works well with a number of potential substitutions, it is easy to customize based on taste or nutritional preferences; using just what I had in the fridge today. This time I used 1% cheese, original flavor cashew milk and a bit of diced Vidalia onion. I was chopping up a little bit of a few different vegetables and bread cubes for dipping. SO glad to have been able to make a delicious healthy treat without having to head to the store in cold weather!
- 1 cup low fat cottage cheese
- 1 tablespoon lemon juice
- 1⁄8 cup skim milk (or less to reach desired consistency)
- 1 dash salt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon onion, minced
Directions See How It's Made
- 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.