|
|
|
|
|
Dill Dip
- ½ cup Iow-fat cottage cheese
- ½ cup non-fat plain yoghurt
- 1 teaspoon Dijon mustard
- 1 teaspoon dried dill
- 1 teaspoon vegetable stock powder
- 1 teaspoon lemon juice
Place all ingredients in a food processor and process until smooth.
Refrigerate to allow flavours to develop.
Serves 6
Per serve: Kilojoules: 147 Calories: 35
Fat: 0.6 g Saturated fat: 0.3 g Fibre: neg
Carbohydrate: 2.6 g Protein: 4.5 g |
|
|
| |
|
