1 1/2 cups shredded zucchini (about 2 small)
1 cup nonfat cottage cheese
1/2 cup chopped green onions (2 to 3 medium)
2 TBS chopped fresh cilantro leaves
2 TBS lemon juice
1/4 tsp pepper
1 clove garlic, finely chopped
Place 3/4 cup of the zucchini and the remaining ingredients into a blender or food processor. Cover and blend until smooth. Remove from blender and stir in the remaining zucchini. Cover and refrigerate 4 hours. Makes about 2 cups of dip.
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