This protein-packed dip will spice up the vegetable platter with a dash of Indian flair.
(Makes 1 1/2 cups)
- 1 medium tomato, peeled
- 1 1/2 teaspoon curry powder
- 1 green onion, sliced
- 1/4 cup watercress leaves
- 8 ounces low-fat cottage cheese
- 1/4 teaspoon salt
Cut tomato into quarters. Place all ingredients in blender. Process on high speed until thoroughly blended, about 30 seconds. Stop blender occasionally to scrape down sides as necessary. Serve as a dip with cold raw vegetables.
Nutrition FactsPer serving: 2-3 tablespoons Calories: 29 Fat: 0.4 g Cholesterol: 2 mg Sodium: 187 mg Carbohydrate: 2.2 g Protein: 6.1 g
This recipe is from The Saturday Evening Post Antioxidant Cookbook by Cory SerVaas, M.D. © 1995 The Saturday Evening Post Society. All rights reserved. To order a copy of this book, visit store.sepstore.org/cookbooks.html