Mix all ingredients until thoroughly blended.
Refrigerate 2 to 3 hours.
Serve as a dip for raw vegetables or a dressing for a vegetable salad.
Makes 2 cups.
Beat cottage cheese with fork in small bowl.
Add remaining ingredients except yogurt, and mix well.
Fold in yogurt.
Cover and chill.
In a medium bowl, mix together chopped spinach, sour cream, mayonnaise, green onions, dry vegetable dip mix, water chestnuts and prepared Dijon-style mustard. Chill in the refrigerator 8 hours, or overnight, before serving.
Chop corned beef in a mixing bowl.
Stir in onion or vegetable dip package.
Add in sour cream and stir.
Then add mayonnaise and stir.
Mixture should be very smooth.
Cut a round hole in the Hawaiian bread and set aside.
Pour corned beef mixture into the center of the bread.
Cut the bread that was removed from round loaf into bite-size pieces for dipping in the corned beef dip. Great appetizer for football games or small parties.
Excellent vegetable dip or can also be used in the center of a dark round loaf of bread.
In medium bowl, combine sour cream, spinach, dip mix and milk; mix well.
Chill 3 hours to blend flavors.
Stir before serving. Serve with Melba rounds or other crackers.
Refrigerate leftovers.
Makes 4 cups.
In a small bowl stir together the cottage cheese, yogurt, dill, chives, parsley, garlic, salt, and pepper. Cover and chill for 1 hour to 24 hours. Serve with vegetable dippers.
Lemon smoothy - lemon non-fat yogurt. Any flavor non-fat low-sugar yogurt.
side.
Place cottage cheese, yogurt and lemon juice in food
Mix all ingredients, except yogurt, until smooth.
Fold in yogurt.
Cover and chill.
Serve as a dip with a variety of raw vegetables. Yields 1 1/2 cups.
In a small serving bowl, combine chutney, coconut yogurt, 1/4 tsp lime zest, 1/2 tsp lime juice and mint.
Skewer berries. Serve with chutney dip.
In medium bowl, combine all ingredients. Cover and refrigerate. Serve as a dip for raw vegetables or on baked potatoes. Makes 3 cups.
Prepare in blender.
DO NOT DOUBLE RECIPE!
Make 1 recipe at a time.
Season yogurt to taste with dressing mix.
Combine ingredients in a plastic or glass container.
Shake well.
Use as a dip with vegetables or over salads as dressing.
Try it with baked potatoes, too!
Makes 2 cups.
Mix all ingredients together and dip prepared raw vegetables. Note!
Good on chips, too.
Mix together plain yogurt and soup mix until well blended. Store in refrigerator overnight or at least several hours.
Serve with vegetables and crackers.
Very low calorie.
Place all ingredients in blender on medium speed for about 30 seconds or until mixture is smooth.
Serve as dip for carrots, celery, cucumber, broccoli or other favorite raw vegetable.
Combine yogurt or sour cream, mayonnaise, onions and curry powder.
Cover and refrigerate.
Serve with raw vegetables such as carrot sticks, cucumbers, celery sticks and broccoli.
Blend Campbell's soup and recipe mix and sour cream.
Cover; refrigerate 2 hours.
Serve with vegetables or chips.
Makes 2 cups and may be doubled.
Drain beets, reserving 1/4 cup liquid.
In a food processor or blender, whirl beets and reserved liquid until very smoothly pureed.
In a small bowl, mix with onion and yogurt.
Add salt and pepper to taste.
If making ahead, cover and chill up to 4 hours.