Broccoli & Mushroom Dip
Yield
2 1/2 cupsPrep
10 minCook
10 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
broccoli florets
chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
garlic cloves
|
|
| ½ | each |
onions
chopped |
|
| ¼ | pound |
mushrooms
chopped |
|
| ¾ | cup |
cottage cheese
low fat |
*
|
| ¼ | cup |
yogurt
low fat plain |
|
| 1 | pinch |
salt
and pepper |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
broccoli florets
chopped |
|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
garlic cloves
|
|
| 0.5 | each |
onions
chopped |
|
| 113.4 | g |
mushrooms
chopped |
|
| 177 | ml |
cottage cheese
low fat |
*
|
| 59 | ml |
yogurt
low fat plain |
|
| 1 | pinch |
salt
and pepper |
*
|
Directions
Cook broccoli just until tender-crisp, (3 minutes).
Drain and put under cold water.
In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and 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.
