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    Veggie Dill Dip

    Source of Recipe

    Taste of Home Magazine
    VEGGIE DILL DIP
    Exchanges

    1 carton (16 oz.) low-fat cottage cheese
    3 T. skim milk
    3/4 c. fat-free mayonnaise
    1 T. dried minced onion
    1 T. dried parsley flakes
    1 tsp. dill weed
    1 tsp. seasoned salt
    1/4 tsp. garlic powder

    In a blender, blend cottage cheese and milk until smooth. Stir in remaining ingredients and mix well. Chill overnight. Serve with raw vegetables.

    EXCHANGES: One tablespoon serving equals a free food. ++++ NUTRITIONAL ANALYSIS: 24 calories, 233 mg sodium, 1 mg cholesterol, 2 gm carbohydrate, 3 gm protein, trace fat.

 

 

 

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