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Blue Cheese Dip with Vegetables

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A low-fat version of everyone’s favorite decadent dip. See Tips from the Kitchens, below, for two more flavor variations.

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(11 Ratings)

11 Ratings

5 spoons 55%

4 spoons 27%

3 spoons

2 spoons 18%

1 spoons

Member Reviews (2)

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PREP TIME
5 Min
TOTAL TIME
1 Hr 5 Min
SERVINGS
24

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

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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.

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Expert Tips

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.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Tablespoon)

Calories 20

(Calories from Fat 10 ),

Total Fat 1 g

(Saturated Fat 1 g,

Cholesterol 5 mg;
Sodium 70 mg;
Total Carbohydrate 1 g

(Dietary Fiber 0g,

Protein 2 g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 8.00%;
Calcium 2.00%;
Iron 0.00%;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 2 of 2 Reviews View All

Posted 4/20/2010 5:21:18 PM REPORT ABUSE lori91761 said:

Rating:

When I made it the first time, I found that it needed something to spice it up. Being on a low-sodium diet, I had to be careful what I added. So I added 1/2 tsp. Chinese Five Spice and it tasted much better the 2nd time I made it. There is zero sodium in this spice and it can be used in other recipes too.

This reply was: Helpful Inspiring

Posted 7/6/2008 11:01:16 AM REPORT ABUSE grandma-meme said:

Rating:

This was too bland for my tastes or my guests even after letting the flavors blend in the refrig for over 1 hour. With the "left over" I tried adding some additional spices but not too much success. Overall I was disappointed.

This reply was: Helpful Inspiring