Veggie Dip

Veggie Dip Recipe

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Diana Furman


A young bride brought this to a dinner party. People were filling up on this dip and the raw vegetables, including myself. When I asked her what was in it I wrinkled up my nose and thought ewwww. BUT make it just once and you will see that it is a truly fantastic veggie dip. I make a low fat version now, especially like the mayo that is made with olive oil. Hope you will try it. I promise it's great.


★★★★★ 1 vote

8 to 10 people


Add to Grocery List

  • 1 c
    cottage cheese, small curd
  • 1/2 c
    sour cream
  • 1 c
  • 2 Tbsp
    chopped chives (freeze dry or fresh)
  • 2 Tbsp
    chopped parsley (dry or fresh)
  • 2 clove
    garlic, finely chopped or pressed
  • 2 Tbsp
    grated fresh onion -or- powdered onion equivalent
  • 1/2 tsp
    worcestershire sauce
  • 1/4 tsp
    tabasco sauce
  • ·
    salt and pepper to taste

How to Make Veggie Dip


  1. Mix cottage cheese & sour cream with beaters till smooth. Then add the rest stir to blend well
  2. Refrigerate for at least a day or overnight to let the flavors blend & develop. Serve with any and all favorite veggies.

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