Thursday, December 15, 2011

Creole Veggie Dip

On aluminum tray on right side.
2 cups small curd cottage cheese
1 2/3 cups sour cream
2-3 tablespoons Creole seasoning
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon salt
green onions or chives, finely chopped
raw vegetables

Place cottage cheese in bowl of food processor. Process until smooth. Add sour cream, Creole seasoning, Worcestershire sauce, lemon juice and salt. Process until thoroughly blended. To serve, place dip small bowl and garish with finely chopped green or chives. and arrange a variety of raw vegetables cut into bite sized pieces around bowl of dip.

Yield: About 4 cups

Author’s notes:
1. Control the degree of spiciness with the amount of Creole seasoning added.
2. Be creative with dip container. Use a hollowed our bell pepper of any color or a polished red onion with center removed to within ¼” of onion wall.

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