Tangy Vegetable Dip - cooking recipe

Ingredients

1/4 c. finely chopped carrot
1/4 c. finely chopped green peppers
2 Tbsp. finely chopped onion
1 c. low-fat cottage cheese
1/4 c. plain low-fat yogurt
2 Tbsp. fresh lemon juice
2 tsp. dried dill weed
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
2 Tbsp. water
1/4 tsp. paprika
carrot spears
cucumber spears
green pepper strip

Preparation

Combine carrot, green pepper strips, onion and water in 1-quart casserole dish.
Cover and microwave at High (100%) until vegetables are tender-crisp, 2 to 3 minutes, stirring once.
Set aside.
Place cottage cheese, yogurt and lemon juice in food processor or blender and process until smooth.
Place in small bowl and add cooked vegetables and dill weed.
Mix well.
Cover with plastic and chill.
Combine garlic powder, paprika and cayenne in small bowl.
Arrange vegetable spears on serving platter and sprinkle with spice mixture.
Serve vegetables with dip.
Yield: 12 servings, 36 calories per serving.