Sesame-Feta Veggie Dip

 

1

cup reduced-fat cottage cheese

1/4

cup crumbled reduced-fat herb-and-garlic feta cheese

2

tablespoons sesame tahini paste (from 1-lb jar)

1

tablespoon coarsely chopped fresh Italian (flat-leaf) parsley

1/4

teaspoon garlic salt

1/4

lb fresh cauliflower florets (2 cups)

1/4

lb fresh broccoli florets (2 cups)

1/2

lb fresh asparagus spears, trimmed

• 1 In blender, place dip ingredients. Cover; blend on high speed until smooth. Spoon into small bowl. Cover; refrigerate at least 15 minutes to blend flavors.
• 2 Meanwhile, in 4-quart Dutch oven, heat 2 quarts water to boiling. Add vegetables; cook about 2 minutes or until crisp-tender. Drain; rinse with cold water. Pat dry.
• 3 Serve dip with vegetables.