Herbed Dip
Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen
Steps written by Kubbord
What goes in
- 1 cuplow-fat cottage cheese
- ¼ cuplow-fat plain yogurt
- 14.8 mlchopped onion
- 4.9 mldried parsley
- 1.2 mldried dill
How to cook it
- Place the low-fat cottage cheese, low-fat plain yogurt, chopped onion, dried parsley, and dried dill into a blender.
- Blend on high speed for 1 to 2 minutes, stopping once to scrape down the sides, until the mixture is completely smooth and uniform with no visible curds.
- Pour and scrape the dip from the blender into a storage container.
- Seal the container tightly with a lid and place it in the refrigerator for at least 30 minutes until cold throughout before serving.
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