In an attempt to eat healthier and also to sneak some more protein in my diet, I came up with the recipe for veggie dip. It’s easy and even cottage cheese haters (like my husband) will be fooled that it’s not a traditional fatty dip.
It helps tremendously to have a Magic Bullet-type blender thingy, but you can use a regular blender too.
16-ounce container small curd cottage cheese (lowfat)
1 envelop ranch dip or dressing mix (I used Hidden Valley Harvest Dill Dips Mix)
sour cream to taste (I used about 1/4 cup)
milk to thin
1. Place ingredients in a blender, adding milk to thin to the desired consistency. (With the Magic Bullet type blender, you may have to place half the cottage cheese in, blend, then add the rest, and blend.)
2. Refrigerate for a few hours for flavors to blend. Serve with your choice of veggies.
Makes about 2 1/4 cups
Source: a Julie original