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Spring Garden Dip

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Ingredients
  Small curd cottage cheese 1⁄2 Cup (8 tbs)
  Finely grated carrot 1 Tablespoon
  Freeze dried chives 2 Teaspoon
  Grated green pepper 1 Teaspoon
  Seasoned salt 1⁄2 Teaspoon
  Garlic powder 1 Dash
  Dry mustard 1⁄8 Teaspoon
  White pepper 1 Dash
  Plain yogurt 1 Cup (16 tbs)
Directions

In small mixing bowl beat cottage cheese,-blend in carrot, chives, green pepper, salt, garlic powder, mustard and pepper.
Beat until fairly smooth.
Fold in yogurt.
Cover; chill.
Use as dip for chips or assorted raw vegetables.
Serve in hollowed-out center of a cabbage head.

Recipe Summary

Course: 
Side Dish
Method: 
Blending
Interest: 
Spring
Restriction: 
Vegetarian
Ingredient: 
Cheese

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