Summer Garden Dip

Posted by Robert on October 7th, 2011

Not a dish for leftovers, use the freshest vegetables available. Must be served within two days.

1 cup cottage cheese
1 /2 cup mayonnaise
1 /2 cup sour cream
1 /4 cup buttermilk
1 tsp Dijon mustard
2 tsp hot sauce
1 tsp minced garlic
1 tsp lemon juice
1 tsp lemon pepper seasoning
1 tsp poultry seasoning, recipe page xxx
1 /2 tsp black pepper, freshly ground
2 tsp fresh dill, chopped fine
1 /2 tsp salt
2 Tbl green onions, minced
2 Tbl red bell pepper, chopped fine
2 Tbl carrot, coarsely grated
1 /4 cup fresh tomato, seeds removed, diced
1 /4 cup zucchini, finely shredded
1 /4 cup fresh corn, cut from the cob, cooked (use frozen if fresh is not available)
2 Tbl frozen spinach, thawed, excess moisture removed

Blend together the cottage cheese, mayonnaise, sour cream, buttermilk, Dijon, hot sauce, garlic, lemon juice, lemon pepper, poultry seasoning, pepper, dill, and salt. Mix well.

Fold in the vegetables.

Refrigerate for four hours before serving.

Yield: 1 quart




Get columns and recipes sent directly to your inbox to make sure you never miss an update