This is a healthy Creamy Italian Dressing for green salads or pasta with low fat cottage cheese and wonderful flavor additions.
1 cup low fat cottage cheese
1/2 cup low fat yogurt
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 tablespoons onion, minced
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon minced fresh parsley
1 minced garlic clove
Place all ingredients in a blender or food processor.
Blend until smooth. Chill.
Serving size: 1-cup
Bonus Recipe: Sun Dried Tomato and Cannellini Bean Dip
1 can (15-1/2 ounce) cannellini beans or other white beans, rinsed well and drained
8 sun-dried tomatoes packed in oil, well drained (patted with paper toweling if necessary)
1 large clove of garlic, peeled and chopped
1 teaspoon chopped fresh rosemary or more to taste
4 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 to 1/2 cup water
Salt and black pepper to taste
Fresh vegetable dippers, crosstini or crackers for serving
In food processor or blender, place beans, sun-dried tomatoes, garlic, rosemary, oil, vinegar and 1/4 cup water. Pulse to a smooth puree. If necessary, adjust consistency by gradually adding more water, 1-tablespoon at a time. Add salt and pepper to taste. Cover and refrigerate 30 minutes to allow flavors to blend before serving. Serve chilled. Recipe makes two cups.
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