2002 Herbed Cheese Dip

By boandozzy

One serving (2 tablespoons dip) equals 53 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 147 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.

Diabetic Exchanges: 1/2 lean meat, 1/2 fat.

Originally published as Herbed Cheese Dip in Light & Tasty December/January 2002, p53

Ingredients

• 2/3 cup 1% cottage cheese
• 1 package (8 ounces) reduced-fat cream cheese, cubed
• 1 teaspoon red wine vinegar
• 1/2 teaspoon Worcestershire sauce
• 1 garlic clove, minced
• 1/4 teaspoon garlic salt
• 1/8 teaspoon each dried basil, marjoram, savory and thyme
• 1 tablespoon minced fresh parsley
• Green and sweet red pepper strips or raw vegetables of your choice

Preparation

Step 1

Place cottage cheese in a blender or food processor; cover and process until smooth. Add the cream cheese, vinegar, Worcestershire sauce, garlic and seasonings; cover and process until smooth.

Transfer to a bowl. Cover and refrigerate for at least 1 hour. Sprinkle with parsley. Serve with vegetables. Yield: 1-1/2 cups dip.