Wednesday, August 7, 2013

Creole Veggie Dip

Feel free to adjust the amount of Creole seasoning to fit your taste buds. Be sure to have lots to drink on hand as this one tends to make folks thirsty. This was always a personal favorite because it is just so easy, and this was the one exception when I would purchase precut veggies so that start to finish was less than 10 minutes. Just throw into a cooler packed with ice, and you are good to go.

Here is my recipe:
2 cups small-curd cottage cheese
1 2/3 cups sour cream
2 tablespoons Creole seasoning
1 pinch salt to taste

Here is how I put this recipe together:
1. Combine cottage cheese, sour cream, Creole seasoning and salt in bowl of food processor. Pulse until thoroughly combined. Store in airtight container in refrigerator up to three days.

2. To serve, transfer to bowl; garnish with fresh parsley and sprinkle with paprika, if desired. Serve with an array of raw vegetables such as broccoli flowerets, chunks of cauliflower, squash, carrots and celery.

Author's Notes:
 1. This is a naturally gluten free recipe.
 2. Nutritional information does not include calories consumed from vegetables.

Servings: 20         Yield: 3 2/3 cups

Preparation Time: 5 minutes
Total Time: 5 minutes

Nutrition (per serving): 59 calories, 38 calories from fat, 4.4 g total fat, 12.2 mg cholesterol, 169 mg sodium, 46 mg potassium, 2 g carbohydrates, 1 g fiber, 1.5 g sugar, 3.2 g protein.

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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