Blue Cheese Dip with Vegetables

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

  • 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

  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tablespoon
Calories
20
(
Calories from Fat
10 ),
% Daily Value
Total Fat
1 g
1 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
5 mg
5 %;
Sodium
70 mg
70 %;
Total Carbohydrate
1 g
1 %
(Dietary Fiber
0g
0%
),
Protein
2 g
2 %
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
8%;
Calcium
2%;
Iron
0%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.