Fresh vegetable trays are a work of art. With a variety of vegetables in a beautiful array of colors offering variations of shape and texture and artfully arranged on a serving platter, no two need be alike.
Now for a dip worthy of the fresh, crisp vegetables. Something that tastes good and is good for you…is that too much to ask? Not with this Garden Dip! In fact, you won’t even feel too bad if kids only use the vegetables to spoon it to their mouths. This is a thick dip, so if you prefer it thinner, use a little milk to thin it down.
This is a great make ahead recipe. Extra time in the fridge, several hours or a few days, allows the flavors to blend together. Fresh parsley and dill bring the most robust flavor to the dip, but don’t hesitate even one moment to used dried…they work well too.
- 1 ½ cups cottage cheese
- 1 Tbsp lemon juice
- 2 Tbsp finely shredded carrot
- 1 Tbsp sliced green onion
- 1 Tbsp parsley, chopped fresh, preferred
- 1 ½ tsp dill, chopped fresh, preferred
- Salt and pepper to taste
- Milk, optional
Using a blender, blend the cottage cheese and lemon juice until smooth. Transfer to a bowl. Stir in carrot, green onion, parsley, dill, salt and pepper by hand. If you prefer a thinner dip, you can add some milk to thin it down. Cover and refrigerate several hours or overnight to blend flavors. Garnish with parsley and serve with fresh vegetables, crackers or chips.