Yield: 6 servings of vegetables, 12 servings of dip

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This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Ative Program

Serving Size: 1 cup of vegetables, 2 tablespoons of dip

Cost/Serving: $0.18 (for dip only)

Ingredients:

6 cups washed raw vegetables such as broccoli florets, cauliflower florets, carrot sticks, celery sticks, jicama, sliced bell pepper, or sliced cucumber.

2 cups cottage cheese 

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

2 Tablespoons dried, minced onion

1 Tablespoon dried parsley flakes

1/2 teaspoon dried dill weed (optional)

 

Directions:

  1. Wash vegetables and slice them into pieces that are easy to dip.
  2. Collect and measure all ingredients before starting to prepare the recipe.
  3. Combine cottage cheese, salt, pepper, garlic powder, dried onion, dried parsley, and dried dill (if using) in a medium bowl. Mix until smooth.
  4. Chill dip in refrigerator until ready to serve. Making in advance will improve the flavor.
  5. Serve with vegetables arranged on a plate around a bowl of dip.
  6. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Note: Nutrition Facts are for Vegetable Dip only.

 

Nutrition Facts: Servings: 5, Serving size: 2 Tablespoons
Amount per serving: Calories 140, Total Fat 16g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 115mg, Total Carbohydrates 0g, Dietary Fiber 0g, Total Sugar 0g (Incl. 0g Added Sugars), Protein 0g

Vegetables and Creamy DipPrintable Recipe PDF