Cottage Cheese Dill Dip Recipes
DILL AND CHEESE DIP
A great dip to make and bring to potluck dinners with some veggies, such as carrots and broccoli.
Provided by David
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 1h15m
Yield 16
Number Of Ingredients 6
Steps:
- In a medium bowl, blend cottage cheese, plain yogurt, lemon juice and garlic powder. Cover and place in the refrigerator approximately 1 hour, until chilled.
- Stir Cheddar cheese into the cottage cheese mixture. Sprinkle with a layer of dried dill weed. Chill in the refrigerator until serving.
Nutrition Facts : Calories 67.1 calories, Carbohydrate 1.9 g, Cholesterol 12.6 mg, Fat 3.8 g, Protein 6.1 g, SaturatedFat 2.4 g, Sodium 168.5 mg, Sugar 1.2 g
COTTAGE CHEESE - DILL DIP
Serve in a green, red or pepper shell for great presentation. Lower fat dip from Better Homes & Gardens "New Dieters Cookbook". Cook time is refrigeration time.
Provided by jonesies
Categories Low Cholesterol
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor bowl or blender container place all ingredients.
- Cover and process or blend until smooth. Cover and refrigerate for at least one hour.
- Serve with vegetable dippers.
COTTAGE CHEESE-DILL BREAD
This bread freezes well in freezer bags. It will stay good about 1 month in freezer. Great to have on hand, for impromptu dining.
Provided by KittyKitty
Categories Yeast Breads
Time 3h
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well. Gradually stir in enough flour to make a soft dough.
- Turn dough out onto a well-floured surface, and knead 8-10 minutes or until smooth and elastic (will be sticky). Place in a well-greased bowl, turning to coat . Cover and let rise in a warm place, free of drafts 1 hour or until doubled in bulk.
- Punch down dough, and divide in half, shape each half into a loaf. Place in 2 well greased 8 1/2x4 1/2x3-inch loaf pans. Cover and let rise in warm, draft free area, 45 minutes or until doubled.
- Bale at 350°F for 30-35 minutes or until loaves sound hollow when tapped.
- Remove loaves from pans; brush with melted butter. Cool completely on wire racks.
COTTAGE DILL BREAD
A very flavorful bread that is great with any Italian food.
Provided by S Beavin
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Measure ingredients into the machine in the order suggested by the manufacturer. Select the Basic Bread cycle.
Nutrition Facts : Calories 42 calories, Carbohydrate 2.8 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 269.3 mg, Sugar 1.5 g
VEGETABLE DILL DIP RECIPE
Steps:
- Combine all ingredients together in a large bowl.
- Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together).
- Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.
Nutrition Facts : Servingsize 1 serving
VEGGIE DILL DIP
I like to keep this good-for-you dip on hand, along with a variety of cut-up vegetables, for an easy snack.-Hazel Baber, Yuma, Arizona
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a blender, blend cottage cheese and milk until smooth. Stir in remaining ingredients and mix well. Chill overnight. Serve with raw vegetables.
Nutrition Facts : Calories 37 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 303mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
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- In blender container or food processor bowl place the cottage cheese, green onion, snipped parsley, dill weed, Worcestershire sauce, pepper, and garlic powder. Cover and blend or process until smooth. Chill, covered, for at least 1 hour before serving.
- Serve with an assortment of sliced raw vegetables or crackers. Makes 8 (2-tablespoon) servings.
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