Crudites with Savory Cheese Dip
Wishing you a very Merry Christmas
4 medium carrots, peeled and cut into sticks
4 medium celery ribs, cut into sticks
1 large red bell pepper, seeded and cut into strips
1 large green bell pepper, seeded and cut into strips
2 small zucchini, cut into diagonal slices
1 bunch radishes, cleaned, trimmed, and cut in half
1 10-ounce bag cocktail cherry tomatoes, rinsed
1 medium cucumber, cut into sticks or slices
Savory Cheese Dip:
3 cups 1 percent low fat cottage cheese
3 tablespoons reduced fat mayonnaise
1-1/2 tablespoons fresh lemon juice
6 scallions, white part plus 2 inches green, thinly sliced
2 tablespoons chopped parsley
1/4 teaspoon crushed red pepper flakes, or to taste
3/4 teaspoon salt (optional)
Prepare the vegetables. Pack like vegetables in self-sealing plastic bags. Add a few ice cubes and seal. Refrigerate until ready to assemble, with a bowl for the dip in the center.
For the dip: Place all dip ingredients in a food processor or blender. Process until smooth using on/off pulses and scraping down the bowl once or twice. Transfer dip to a serving bowl; refrigerate until ready to serve.
To serve, place the dip in the center of the vegetables. Serve at once.
If the cheese dip is quite hot, place a few ice cubes over the vegetables to keep them cool and crisp.)
Serving size: 2 tablespoons
Recipe makes 3-1/2 cups
Calories: 28; Fat: 1g; Cholesterol: 2mg; Sodium: 130mg
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