Vegetable Dip For Crudites

Recipe Ingredients

1 cup	146g / 5.1oz	2% low-fat cottage cheese
1 cup	110g / 3.9oz	Shredded carrot
1/2 cup	73g / 2.6oz	Chopped seeded green pepper
1/4 cup	15g / 0.5oz	Minced onion
1/4 cup	59ml	Plain low-fat yogurt
2 tablespoons	30ml	Catsup
1 teaspoon	5ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Celery seed

Recipe Instructions

Combine all ingredients in a food processor fitted with steel blade or in a blender; process until smooth. Place in a bowl, cover, and refrigerate at least 2 hours before serving.

This recipe yields 10 servings. Serving size: 1/4 cup.

Exchanges Per Serving: 1/2 Skim Milk.

Nutrition Facts: Carbohydrates 4g; Protein 4g; Fat 0g; Calories 36; Fiber 0.4g; Sodium 253mg; Cholesterol 2mg.

Note: Low-sodium diets: Omit salt.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

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