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Dill Garden Dip

chef.jackson's picture
  Low fat cottage cheese 2 Cup (32 tbs)
  Tarragon vinegar 2 Tablespoon
  Skim milk 2 Tablespoon
  Chopped green onion 1 Tablespoon
  Chopped parsley 1 Tablespoon
  Dried dill weed 1⁄2 Teaspoon
  Freshly ground pepper 1 Dash
  Shrimp 1 Cup (16 tbs)
  Pimento strip 2
  Parsley 1 Tablespoon

Combine cottage cheese and vinegar in container of an electric blender; process until smooth.
Combine cottage cheese mixture and next 5 ingredients.
Cover and chill 2 hours.
Spoon dips into a serving bowl; garnish with pimiento strip and parsley sprig, if desired.
Serve with Shrimp Dippers or raw vegetables.

Recipe Summary


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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 296 Calories from Fat 62

% Daily Value*

Total Fat 7 g10.9%

Saturated Fat 2.5 g12.5%

Trans Fat 0 g

Cholesterol 120.4 mg40.1%

Sodium 869.4 mg36.2%

Total Carbohydrates 15 g5.1%

Dietary Fiber 2.2 g8.9%

Sugars 11.1 g

Protein 42 g83.7%

Vitamin A 73.5% Vitamin C 135.8%

Calcium 31.1% Iron 26.3%

*Based on a 2000 Calorie diet


Dill Garden Dip Recipe