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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Summer Garden Dip

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


1 cup Cottage cheese
1 /2 cup Blue Plate 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
1 /2 tsp Black pepper, freshly ground
2 tsp Fresh dill, chopped fine
1 /2 tsp Salt
2 Tbsp Green onions, minced
2 Tbsp Red bell pepper, chopped fine
2 Tbsp 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 Tbsp Frozen spinach, thawed, excess moisture removed


Blend together the cottage cheese, Blue Plate 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

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