Blue Cheese Dip

 

1 1/2

cups fat-free small-curd cottage cheese

3

tablespoons crumbled blue cheese

1

tablespoon chopped fresh parsley

2

tablespoons milk

2

teaspoons lemon juice

2

teaspoons grated onion

1

medium bell pepper

Cut-up fresh vegetables, if desired

• 1 In blender, place all ingredients except bell pepper and fresh vegetables. Cover; blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
• 2 Cover and refrigerate 1 hour to blend flavors.
• 3 Cut off top of bell pepper and hollow out. Spoon dip into pepper. Serve with fresh vegetables. Dill Weed Dip: Omit the blue cheese. Add 1/4 teaspoon each of dried dill weed, dried oregano leaves and garlic salt. Curry Dip: Omit the blue cheese and parsley. Add 2 teaspoons sweet-and-sour sauce and 1/2 teaspoon curry powder.