Spicy Vegetable Dip
Yield
1 cupPrep
10 minCook
?Ready
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cottage cheese
small curd, creamed |
*
|
| 2 | tablespoons |
milk
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | teaspoon |
onion powder
|
|
| 1 | teaspoon |
curry powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cottage cheese
small curd, creamed |
*
|
| 3E+1 | ml |
milk
|
|
| 15 | ml |
lemon juice
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 5 | ml |
onion powder
|
|
| 5 | ml |
curry powder
|
|
Directions
Place cottage cheese, milk and lemon juice in blender.
Cover and blend on high speed about 1 minute, stopping occasionally to scrape sides, until smooth.
Add mustard, onion powder and curry powder.
Cover and blend 1 minute longer.
Cover and refrigerate at least 1 hour. (But no longer than 3 days.)
Serve with raw vegetables.
