Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Recipes
Cottage Cheese Dip for Vegetables
Makes your crudite platter healthy and fun!
Exchange free. Calories 22, trace of fat, cholesterol 1 milligram, carbohydrate 1 gram, trace of fiber, protein 3 milligrams, sodium 134 milligrams.
Yield: Makes 26 servings (2 TBS per serving)
Ingredients
2 (8 ounce) cartons low fat cottage cheese
1 cup (4 ounce) shredded low fat process American cheese
3 TBS plain unsweetened low fat yogurt
2 TBS prepared horseradish
1/2 teaspoon pepper
1/4 teaspoon salt
2 TBS chopped green pepper
2 TBS minced onion
Instructions
Mix all ingredients together and chill for at least one hour before serving.
Serve with sticks of celery, carrots, cucumber, cherry tomatoes and broccoli florets for a gourmet crudite platter.
Variation: Add salsa as a top layer or mix in with other ingredients for added flavor and color
User rating
User Feedback
(Page 1 of 1, 2 total comments)Janie
-why on earth would you put processed american cheese in the cottage cheese dip when it's supposed to be healthy?? If it needs more cheese, why not add organic (real) cheddar???
posted Jun 26th, 2012 7:23 pmpauline
+the recipe is simple the flavor is not overpowering for children, it can be modify to suit ones own taste
posted Aug 7th, 2009 8:43 pm