Broccoli and Mushroom Dip

Broccoli and Mushroom Dip

A low-calorie, high-fiber dip for veggies. Also good as a topping for baked potatoes.

Number of Servings: 12
Serving Size: 1/4 cup


chopped broccoli - 2 cups
garlic clove, minced - 1
chopped onion - 1
chopped mushrooms - 1/4 lb
canola or corn oil - 2 tsp
low-fat cottage cheese - 1 cup
pepper - pinch

  1. Cook broccoli until tender-crisp (2 minutes in the microwave, if you have one). Drain.

  2. In a small skillet cook garlic, onions, and mushrooms in oil for about 5 minutes, until onion is tender ( or 2-3 minutes in the microwave oven).

  3. In food processor or blender process cottage cheese until smooth. Add pepper and vegetable. Process until mixed.

  4. Cover and refrigerate. Will keep for 2 days.

Exchanges Per Serving

1 Vegetable

Nutrition Information

Amount per serving
Calories 29
Calories from Fat 9
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 8 mg
Sodium 66 mg
Total Carbohydrate 2 g
Dietary Fiber 0 g
Protein 3 g

B-man :wink: