RECIPE TITLE "Herbed Cheese Dip and Crudité Color Wheel"
excerpted from American Medical Association Family Health Cookbook Copyright © 1997 by The American Medical Association. All Rights reserved
Makes 2 cups (about 12 servings) --- easy
The contrasting colors and shapes of vegetables on a platter make a gorgeous crudité color wheel. Feel free to substitute whatever vegetables look freshest for any of those in this recipe. A wider variety of color usually means a wider variety of vitamins and minerals.
Herbed Cottage Cheese Dip:
2 cups low-fat (1 percent) cottage cheese
3 tablespoons reduced-fat mayonnaise
1 tablespoon coarse Dijon mustard
1 tablespoon fresh lemon juice
1/2 cup chopped scallions
2 tablespoons chopped parsley, preferably flat leaf, plus 1 tablespoon
1/2 teaspoon salt
1/8 teaspoon black pepper
Crudité Color Wheel:
4 carrots, peeled and cut into sticks
2 large celery ribs, cut into sticks
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
2 small zucchini, cut into diagonal slices
1 cucumber, cut into sticks or slices
1. For the dip, combine the cottage cheese, mayonnaise, mustard, and lemon juice in a food processor or blender. Process, using short pulses, until the mixture is smooth, scraping down the bowl once if necessary.
2. Transfer to a medium mixing bowl and stir in the scallions, 2 tablespoons of the parsley, and salt and pepper. Cover and refrigerate for at least 15 minutes.
3. Before serving, sprinkle with the remaining 1 tablespoon of parsley.
4. Place the bowl of dip in the center of a platter. Arrange the vegetables around the dip like the spokes of a wheel.
Facts per Serving
About 67 cals, 17 cals from fat, 2g total fat, 1g sat fat, 2mg chol, 320 mg sodium, 7g total carbs, 1g fiber, 6g prot
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