Raw crisp vegetables have a natural affinity for dips of any kind. The blandness of this low-calorie dip is made more interesting with the addition of a spicy chili sauce and grated red onion. For eye appeal, surround it with a variety of quartered, slivered, and stick vegetables.
You can use a variety of vegetables for dipping, substituting cucumber rounds, zucchini sticks, and caluflowerets if you wish, or a variety of chips and crackers for dipping.
Quick and Easy.
Hot and Cold Appetizers, Section 1, Card 20
Cottage Cheese Chili Dip
- 2 green or red peppers sliced
- 3 stalks celery cut into sticks
- 8 mushrooms quartered
- 1 1/2 cups cottage cheese
- 1/2 cup plain yogurt
- 1 tablespoon cider vinegar
- 1 clove garlic minced or pressed
- 1 tablespoon red onion grated
- 4 tablespoons chili sauce
- 2 tablespoons parsley chopped
Prepare vegetables for dipping. Place in plastic bags and chill.
In bowl prepare dip by blending together cottage cheese and yogurt.
Add vinegar, garlic, and red onion. Stir in chili sauce and parsley until well combined. Cover and chill 1 hour to blend flavors.
When ready to serve, transfer dip to serving bowl. Surround with celery sticks, green pepper slices, and quartered mushrooms.