From the Pantry Butler kitchen
Creamy Vegetable Dip
Combining yogurt or cottage cheese with savory herbs and spices makes this veggie dip cool and delicious. USDA MyPlate Kitchen — Eating Smart, Being Active — Colorado State University and University of California at Davis (public domain), via myplate.food
Ingredients
- 2 cups low-fat plain yogurt — or small curd cottage cheese
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons dried minced onion
- 1 tablespoon dried parsley flakes
- salt — 1/2 teaspoon, optional
- dill weed — 1/2 teaspoon, optional
Method
- Wash hands with soap and water.
- In a medium-sized bowl, combine yogurt (or cottage cheese), pepper, garlic powder, dried onion, dried parsley, salt, and dill (if used).
- Beat until smooth.
- Chill dip in refrigerator until ready to serve.
- Serve with raw vegetables.
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