Title: Broccoli & Mushroom Dip
Categories: Dip Appetizer Lowcal
Yield: 1 Servings
| 2 | c | Broccoli, chopped |
| 1 | tb | Vegetable oil |
| 1 | | Garlic clove |
| 1/2 | | Onion, chopped |
| 1/4 | lb | Mushrooms, chopped |
| 3/4 | c | Cottage cheese, low fat |
| 1/4 | c | Yogurt, low fat plain |
| 1 | pn | Salt, pepper |
Cook broccoli just until tender-crisp, (3 minutes). Drain and put under
cold water. In nonstick skillet, heat oil over medium heat; add garlic,
onion and mushrooms and cook, until onion is tender. Set aside.
In blender, combine cottage cheese and yogurt; season with salt and pepper
to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2
cups.
Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt.