Veggie Dip
Source: Eating Smart, Being Active Colorado State University
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-06-16.
Cottage cheese is the key to this easy veggie dip. Try with different spices to suit your taste.
- Makes
- 8 servings
- Serving size
- 2 tablespoons dip, 1/8 of recipe
Ingredients
- 1 cup cottage cheese
- 1 tablespoon onion, chopped very fine
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 teaspoons parsley flakes
Directions
- Wash your hands with soap and water.
- Measure cottage cheese and put in bowl or blender.
- Beat with a fork or mixer, or in a blender, until cottage cheese is smooth.
- Add the other ingredients. Stir together.
- Store the dip in the fridge for 1 to 2 hours to let the flavors blend.
Notes
Serve with slices of raw vegetables such as carrots, celery, cucumbers, zucchini, broccoli, turnips, cauliflower, or green peppers. Try adding 1/4 teaspoon of black pepper and 1/2 teaspoon dried dill week for extra flavor. Learn more about: Onions Herbs
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.