ake the cheese dip, mix 1 1/3 cup of the cottage cheese in
ver the cooked vegetables, Guyere cheese, and mozzarella.
Roll up
Mix all ingredients.
Refrigerate overnight.
This is a great dip for vegetables and if made with low-fat cottage cheese and mayonnaise, it is very healthy.
Scoop cottage cheese into bowl. Amount depends on how much you are making.
Add chopped veggies, amounts depend on how much you are making.
Add lemon juice and pepper-to taste.
Mix and EAT!
Eat it alone, on top or mixed into a salad, or spread or stuffed as a sandwich, can be topped with shredded cabbage, lettuce, and bean sprouts. You will feel so good and healthy after eating--enjoy!
In a large bowl, mix garlic salt, green onion dip mix, Miracle Whip, seasoned salt, salt, pepper and milk.
Add cottage cheese. Stir.
Let set at least 12 hours.
Serve with chips of your choice.
Mix all above ingredients together in a medium sized bowl.
For best results, use regular cottage cheese and sour cream, rather than reduced fat.
This will help form a thicker dip.
Enjoy!
Mix the cottage cheese with a mixer until curds are very small. Add dip envelope and salsa. Refrigerate. Enjoy with Baked Tortilla Chips!
gg and then beat in cottage cheese. Stir in vegetable oil and
Chop onion and pepper.
Cream cottage cheese with electric beater until smooth.
Add other ingredients and mix.
Salt and pepper to taste.
Dip cauliflower, celery sticks and carrot strips into this dip.
Cream cottage cheese until smooth, adding a little sour cream or yogurt if necessary.
Add remaining ingredients and blend well. Chill for several hours before serving.
May be used as a salad, sandwich spread or vegetable dip.
Empty cottage cheese into a bowl and mix with an electric mixer until smooth.
Stir in mayonnaise by hand; then add the dill pickles.
Return to cottage cheese container and chill.
Beat cottage cheese on high speed of mixer for 5 minutes.
Add onion, horseradish, Worcestershire, salt and celery salt.
Blend thoroughly.
Cover and chill at least 30 minutes to blend flavor. Serve with fresh vegetables.
Put cottage cheese through a sieve.
Add other ingredients and mix thoroughly.
Chill for 1 hour before serving.
Press cottage cheese through fine wire sieve.
Combine with yogurt and other ingredients.
Let stand for an hour or so for flavors to blend.
Serve in a chilled bowl surrounded by crisp, raw vegetables, cooked whole shrimp or Melba toast.
Makes 2 1/2 cups.
Combine cottage cheese, mayonnaise and salad-spice-and-herb mix.
Blend in blender or with electric mixer until almost smooth. Chill.
Sprinkle with parsley.
Serve with celery and carrot sticks.
Makes 1 1/2 cups.
In a food processor, combine cottage cheese and mayo until smooth and light.
Add cucumber, green onions and dill and pulse until chopped and blended. Season to taste with salt and pepper.
Transfer to a serving bowl or cover and refrigerate for up to 3 days.
Mix the cucumber, green onion, and radishes together then blend in the cottage cheese and sour cream.
Add the celery salt and pepper blending all of the ingredients well.
Cover and chill.
SUGGESTED DIPPERS: Pita Bread Triangles, Potato Skins, Seafood, Turnips,
Bok Choy
Get a carton of cottage cheese, dice an onion up, and add paprika and mix in carton.
Enjoy.
Soften the cream cheese with a spoon.
Lightly
Chop Cucumbers, Peppers, and Tomatoes into manageable bite size hunks, and place in large mixing bowl.
Pour both packs of the dry dip mix over veggies and mix to coat.
Fold in cottage cheese and mix to distribute dip mix and veggies throughout then Chill until ready to go to party.