Spring Garden Dip Recipe

Summary

CourseMethod
SpecialityVegetarian
Main Ingredient

Ingredients

 Small curd cottage cheese1⁄2 Cup (8 tbs)
 Finely grated carrot1 Tablespoon
 Freeze dried chives2 Teaspoon
 Grated green pepper1 Teaspoon
 Seasoned salt1⁄2 Teaspoon
 Garlic powder1 Dash
 Dry mustard1⁄8 Teaspoon
 White pepper1 Dash
 Plain yogurt1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 259 Calories from Fat 68

% Daily Value*

Total Fat 8 g12%

Saturated Fat 4.8 g24%

Trans Fat 0 g

Cholesterol 34.4 mg

Sodium 1298.1 mg54.1%

Total Carbohydrates 24 g8.1%

Dietary Fiber 3.2 g12.9%

Sugars 15.6 g

Protein 23 g46.6%

Vitamin A 196.4% Vitamin C 133.8%

Calcium 46.2% Iron 12.7%

*Based on a 2000 Calorie diet

Directions

In small mixing bowl beat cottage cheese,-blend in carrot, chives, green pepper, salt, garlic powder, mustard and pepper.
Beat until fairly smooth.
Fold in yogurt.
Cover; chill.
Use as dip for chips or assorted raw vegetables.
Serve in hollowed-out center of a cabbage head.
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