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Dip for Vegetables, or Sort-of Sour Cream

Serves: 5
Total Calories: 30

Ingredients

1/2 cup plain yogurt, non-fat
1/2 cup cottage cheese, low-fat
1 tablespoon lemon juice, fresh, or white vinegar

Directions:

Use this recipe as a base for dips or as a replacement for sour cream on baked potatoes. My kids don't notice any difference between this and the higher-fat sour cream dips. Brennan loves to add the herbs and spices. A dip like this is great after school, surrounded by whatever vegetables your child likes. Be inventive and try Chinese pea pods, fresh green beans, jicama strips, green or red pepper strips, broccoli and cauliflower flowerets, as well as the old standbys or carrots, celery, and cucumber. Your child may develop a liking for a new vegetable if its served with a tasty dip.

Combine the ingredients in a blender of food processor and blend briefly, until smooth. Chill an hour or two, after adding whatever herbs and spices you desire, or use the following variations.

Variations
1. Add 2 tablespoons chopped fresh parsley, 1 clove finely minced garlic, and dash cayenne pepper to dip mixture before chilling.
2. Add 2 tablespoons chopped fresh dill, chives, cilantro, basil, or tarragon ( or 2 teaspoons dried) or a combination of these herbs to dip mixture before chilling.
3. Add 2 tablespoons Parmesan cheese and 2 tablespoons chopped fresh chives to dip mixture before chilling.

Food exchanges per 3-tablespoon serving: 1 lean MEAT

Nutritional Facts:

Serves: 5
Total Calories: 30
Calories from Fat: 4

This Dip for Vegetables, or Sort-of Sour Cream recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.


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