Appetizers:
Fresh Herb Dip
Comment on this recipe
I have allergies to regular vinegars, so I use the rice vinegar with no problem.
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3/4 cup fat-free plain yogurt
1 cup low-fat small curd cottage cheese
1 teaspoon lime juice
2 teaspoons finely grated onion
1 teaspoon minced fresh dill
1 teaspoon fresh thyme
1 teaspoon fresh oregano
1 teaspoon minced fresh basil
1 teaspoon rice vinegar
1/4 teaspoon salt
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Combine all the ingredients in a blender and blend until smooth. Cover and refrigerate until chilled. Makes 12 servings.
Roy Braden
Bettendorf
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