Spicy Dip for Vegetables
Yield
2 cupsPrep
20 minCook
0 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
raisins, seedless
|
|
| 1 | cup |
cottage cheese
|
*
|
| 2 | tablespoons |
vinegar
|
|
| ½ | each |
onions
small, cut up |
|
| 1 | teaspoon |
chili powder
|
|
| ½ | teaspoon |
curry powder
to taste |
|
| ¾ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
raisins, seedless
|
|
| 237 | ml |
cottage cheese
|
*
|
| 3E+1 | ml |
vinegar
|
|
| 0.5 | each |
onions
small, cut up |
|
| 5 | ml |
chili powder
|
|
| 2.5 | ml |
curry powder
to taste |
|
| 3.8 | ml |
salt
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
Directions
Place raisins in small bowl and cover with hot tap water.
Let stand 10 minutes.
Meanwhile, in blender container, combine cottage cheese, vinegar, onion, chili powder, curry, salt and pepper.
Add drained, soaked raisins.
Cover and blend at high speed until smooth and creamy.
If necessary, add 1 tablespoon water in which raisins were soaked (or plain water) to make good dipping consistency.
Serve well chilled with a selection of vegetables, such as cauliflowerets, carrot sticks, blanched green beans, radish roses, broccoli, celery stick, zucchini sticks, or cooked artichokes
