This cool and creamy yogurt dip can be whipped up in a flash, contains a good source of calcium and protein, and is the perfect addition to a relaxing summer day by the pool. You can serve it with veggies, whole grain crackers, or pita bread.
Cottage cheese 1 cup | 250 mL
Plain yogurt ½ cup | 125 mL
– dried dill weed 2 Tbsp | 30 mL
Lemon juice 1 tsp | 5 mL
– or chives, chopped 2 Tbsp | 30 mL
In a blender, combine cottage cheese with yogurt and process until smooth.
Transfer to a bowl; stir in onion, dill, and lemon juice.
Cover and refrigerate for 2 hours or until chilled (optional).
Makes 8 servings (47 g /serving).
1 serving = 4 Tbsp or 1/4 cup
Adapted From: Nutrition Rx