Prep 10 mins
Cook 0 mins
I found this in a Jane Brody cookbook,and it;s really pretty tasty, and probably good for someone who is watching fat or calories.I love this on my quesadillas.
- 1 cup cottage cheese
- 2 tablespoons skim milk or 2 tablespoons 1% low-fat milk
- 2 -3 green onions
- 1 tablespoon fresh lemon juice
- 1⁄4 teaspoon salt
- Put all in ingredients in a blender and mix until smooth.
This was excellent on a baked potato! I made a veggie dip with the leftover by adding 1 t of Ranch dip and 1 t of dill weed. A great lo-cal way to fancy up the veggies. Made in memory of MEP, and I will think of her every time I make this.
Works like a charm - I nearly always use cottage cheese instead of Sour cream namely because I always have cottage cheese in the house. I would onit the milk it stays even firmer. Thinking of you Mep
This was easy to make since I had all the ingredients. Very tasty. I added some mashed avacado and add the mixture to our Mexican supper. This was made for the Cookathon for MEP.