Lower in fat but loaded with flavour, this dip is best made the day before.
1 cup creamed cottage cheese
1/2 cup lower-fat plain yogurt
3 green onions, chopped
1 clove of garlic, minced
1/2 teaspoon celery seed
1/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
pinch of pepper
dash hot pepper sauce
In a blender or food processor, cream cottage cheese and yogurt until smooth. Add remaining ingredients. Cover. Refrigerate to blend flavors. Serve with raw vegetables.
Yield: 1-1/2 cups.
Calories per tablespoon ….11….Fat….0.1 g….Carbs…..0.8 g…..Sodium…..49 mg….Fiber…0 g.