Veggie Dip
Cottage cheese is the key to this easy veggie dip. Try with different spices to suit your taste.
- Yield
- 8 servings
- Serving size
- 2 tablespoons dip, 1/8 of recipe
- Rating
- 3.43 of 5 (110 ratings)
Food groups
Ingredients
- 1 cup cottage cheese
- 1 tablespoon onion, chopped very fine
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 teaspoons parsley flakes
Directions
- Wash your hands with soap and water.
- Measure cottage cheese and put in bowl or blender.
- Beat with a fork or mixer, or in a blender, until cottage cheese is smooth.
- Add the other ingredients.
- Stir together.
- Store the dip in the fridge for 1 to 2 hours to let the flavors blend.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 26.89 |
| Total Fat | 1.14 g |
| Saturated Fat | 0.45 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 4.46 mg |
| Carbohydrates | 1.13 g |
| Dietary Fiber | 0.06 g |
| Total Sugars | 0.78 g |
| Added Sugars included | 0 g |
| Protein | 2.97 g |
| Calcium | 24 mg |
| Potassium | 34 mg |
| Sodium | 157.1 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 3 mg |
| Phosphorus | 43 mg |
| Selenium | 3 mg |
| Zinc | 0 mg |
| Vitamin A | 10 mcg |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 2 mcg |
| Folate | 4 mcg |
| Thiamin | 0 mg |
| Riboflavin | 0.1 mg |
| Niacin | 0 mg |
| Choline | 5 mg |
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Source
Recipe by: Eating Smart, Being Active — Colorado State University
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/veggie-dip. Federal works are public domain in the United States.