Skinny Dip

Skinny Dip

Appetizers

1 cup low-fat cottage cheese
1/2 cup low-fat sour cream or plain yogurt
1/4 cup finely chopped green onions
1 clove garlic, finely minced

2 tbsp. finely chopped parsley
2 tbsp. chopped fresh herbs such as dill or basil( or 2 tsp. dried)
salt & pepper to taste
HOMEMAKERS MAG. NOV/DEC'96

In a blender, combine cottage cheese and sour cream or yogurt; blend until smooth. Transfer to a bowl. Add onions, garlic, parsley, herbs, salt and pepper.Cover and refrigerate at least two hours to blend flavors; can be refrigerated up to 2 days. Serve with raw vegetables or other low-fat dippers such as mini-pitas, bagel thins or melba toast.

VARIATIONS:

Clam, Crab or Shrimp Dip: Add 1/2 cup coarsely chopped canned clams, crabmeat or shrimp.

Cucumber Dip: Add 1 cup coarsely grated cucumber that has been pressed in a sieve to remove extra moisture.

Basic dip(per 25 mil.): 24 calories,0.6 g.fat