Broccoli And Mushroom Dip Recipe

Posted by Grandma Jeanne on April 2, 2009

2 cups broccoli, chopped
1 garlic clove
1/4 pound mushrooms, chopped
1/4 cup yogurt, low fat plain
1 tablespoon vegetable oil
1/2 onion, chopped
3/4 cup cottage cheese, low fat
1 pinch salt
1 pinch pepper

Cook broccoli just until tender-crisp, about 3 minutes.

Drain and put under cold water.

In nonstick skillet, heat oil over medium heat.

Add garlic, onion, and mushrooms. Cook until onion is tender. Set aside.

In blender, combine cottage cheese and yogurt.

Season with salt and pepper to taste.

Process just until mixed.

Cover and refrigerate.

Makes 2 1/2 cups.

Fresh Vegetable Dip Recipe

Posted by Grandma Jeanne on March 31, 2009

1 cup cottage cheese
1/2 cup plain yogurt
1/2 teaspoon dill weed
1 clove garlic, minced
2 green onions, chopped
1 tablespoon fresh parsley, chopped

Place cottage cheese in blender and process until smooth.

Add remaining ingredients and process until mixed well.

Place in bowl, cover, and chill for at least one hour or until ready to serve.

Makes about 1-1/2 cups.