Tuesday, September 7, 2010

Cottage Cheese Dip

I have been on vacation this last week, and part of that was spent relaxing on a houseboat at Lake Powell.  It was a week of floating around in the water, enjoying good friends, and eating wonderful foods.  One of the couples brought this dip for chips or veggies and it was a BIG hit with all of us!  It is especially good with those little grape tomatoes.  We couldn't get enough.  It is different than your normal dip made with sour cream or mayo.  This is lite and would be good with all different kinds of seasonings added in - to your liking, but is really good just as it is.  Let me know if you try this and if  you added anything different.

Cottage Cheese Dip

1 16 oz container of low-fat cottage cheese
1 8oz pkg of 1/3 less-fat cream cheese
3/4 tsp of onion salt (to taste)
1 tsp  garlic powder (to taste)
1 tsp dried parsley flakes

Simply mix all ingredients together in a food processor or a mixer until the cottage cheese is broken down some, and ingredients are mixed well.  Refrigerate for at least 1 hour before serving.  (If it is too thick, you can add a little milk to thin it, but I didn't seem to need it with mine)

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