Health Dip

Course : Dips
Serves: 1
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2 cups low-fat or nonfat cottage cheese
1 medium carrot -- peeled and sliced in rounds
2 tablespoons chopped scallions
1/2 cup parsley leaves
1 tablespoon apple-cider vinegar -- (1 to 2) OR rice-wine vinegar
1 teaspoon freshly ground black pepper

Preparation / Directions:

Recipe by: San Diego Union-Tribune In a blender or food processor, combine cottage cheese, carrot, scallions, parsley, and 1 tablespoon vinegar. Blend until smooth. Adjust seasoning with pepper and the additional tablespoon of vinegar, if desired. Dip may be made in advance and refrigerated, covered, up to a day in advance. Serve with raw vegetables. 10 servings.

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