Blue Cheese Dip with Vegetables

By cwyorkiex3

A low-fat version of everyone’s favorite decadent dip. See Tips from the Kitchens, below, for two more flavor variations.
Dill Weed Dip: Omit the blue cheese. Add 1/4 teaspoon each of dried dill weed, dried oregano leaves and garlic salt.

Curry Dip: Omit the blue cheese and parsley. Add 2 teaspoons sweet-and-sour sauce and 1/2 teaspoon curry powder.

Planning a party tray? Double this recipe, and select red, green and yellow bell peppers as a decorative way to hold the dip.

You decide! Cut the pepper in any manner to hold the dip. You can cut it vertically in half, or cut the top in a design as pictured.

Ingredients

• 1 1/2 cups small curd creamed cottage cheese
• 2 tablespoons milk
• 2 teaspoons lemon juice
• 2 teaspoons grated onion
• 3 tablespoons crumbled blue cheese
• 1 tablespoon chopped fresh parsley
• 1 medium bell pepper Raw vegetables, for dipping

Preparation

Step 1

Place all ingredients except bell pepper and raw vegetables in blender. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.

Cover and refrigerate 1 hour to blend flavors.

Cut off top of bell pepper and hollow out. Spoon dip into pepper. Serve with raw vegetables.