Blue Cheese Dip with Vegetables

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

05

Minutes

Total Time

1:05

Hr:Mins

Makes

1

1/2

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.
Makes 1 1/2 cups dip
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Dill Weed Dip: Omit the blue cheese. Add 1/4 teaspoon each of dried dill weed, dried oregano leaves and garlic salt.
Variation
Curry Dip: Omit the blue cheese and parsley. Add 2 teaspoons sweet-and-sour sauce and 1/2 teaspoon curry powder.
Special Touch
Planning a party tray? Double this recipe, and select red, green and yellow bell peppers as a decorative way to hold the dip.
How-To
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:

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