Recipe Detail Broccoli and Mushroom Dip

Broccoli and Mushroom Dip

2 c Broccoli, chopped
1 tb Vegetable oil
1 ea Garlic clove 1/2 ea Onions, chopped
1/4 lb Mushrooms
, chopped
3/4 c Cottage cheese, low fat 1/4 c Yogurt, low fat plain 1 pn Salt, pepper Cook broccoli just until tender-crisp, (3 minutes). Drain and put under cold water. In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. Set aside. In blender, combine cottage cheese and yogurt; season with salt and pepper to taste. Process just until mixed. Cover and refrigerate. Makes 2 1/2 cups. Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt.


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