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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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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 259 Calories from Fat 68

% Daily Value*

Total Fat 8 g12%

Saturated Fat 4.8 g24%

Trans Fat 0 g

Cholesterol 34.4 mg11.5%

Sodium 1298.1 mg54.1%

Total Carbohydrates 24 g8.1%

Dietary Fiber 3.2 g12.9%

Sugars 15.6 g

Protein 23 g46.6%

Vitamin A 196.4% Vitamin C 133.8%

Calcium 46.2% Iron 12.7%

*Based on a 2000 Calorie diet

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Spring Garden Dip Recipe