Here’s a dip that could inspire your family to eat more raw vegetables. It’s great for informal gatherings and cold buffets, too. Serve this with an array of colorful vegetables, including broccoli florets, baby carrots, red bell peppers, and halved cherry tomatoes.

　　

Ingredients

makes about 1 1/4 cups (6 to 8 servings)

　　1 cup low-fat cottage cheese

　　1/4 cup light cream cheese or Neufchâtel cheese

　　1 teaspoon salt-free herb-and-spice seasoning blend

　　2 tablespoons minced fresh parsley or dill

　　1 scallion, minced, optional

　　

Step 1

Combine all of the ingredients in a food processor. Process until smoothly pureed. Transfer to a serving bowl. Cover and refrigerate until needed or serve at once.

　　

MENU

Step 2

A BUFFET OF EASY APPETIZERS:

　　

Step 3

Light Cheese Dip (this page) with a platter of raw vegetables

　　

Step 4

Hot Bean Dip (page 235) with stone-ground tortilla chips

　　

Step 5

Dried Tomato Tapenade (page 240) with crisp breads or toasted Italian bread

　　

Step 6

Spinach and Yogurt Dip (page 232) with whole grain crackers

　　

nutrition information

Step 7

Calories: 53

　　

Step 8

Total Fat: 3g

　　

Step 9

Protein: 6g

　　

Step 10

Carbohydrate: 2g

　　

Step 11

Cholesterol: 10mg

　　

Step 12

Sodium: 162mg

　　The Vegetarian 5-Ingredient Gourmet