| 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 |
| 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. |
| 2. | Cover and refrigerate 1 hour to blend flavors. |
| 3. | Cut off top of bell pepper and hollow out. Spoon dip into pepper. Serve with raw vegetables. |
|
| 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. |
Nutrition Information:
20 ( 10 ); 1 g ( 1 g); 5 mg; 70 mg; 1 g ( 0g); 2 g 0%; 8 %; 2 %; 0%