Recipe of the Week: Broccoli and Mushroom Dip

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“This low-calorie, high-fiber veggie dip also makes a great topping for baked potatoes.”

Source from Everyday Health


  • 2 cup(s) broccoli, chopped
  • 1 clove(s) garlic, minced
  • 1 onion(s), chopped
  • 1/4 pounds mushrooms, chopped
  • 2 teaspoon oil, canola, or corn oil
  • 1 cup(s) cottage cheese, low-fat
  • 1 dash(es) pepper, black ground


1. Cook broccoli until tender-crisp (2 minutes in the microwave, if you have one). Drain.
2. In a small skillet cook garlic, onions, and mushrooms in oil for about 5 minutes, until onion is tender (or 2-3 minutes in the microwave oven).
3. In food processor or blender process cottage cheese until smooth. Add pepper and vegetable. Process until mixed.
4. Cover and refrigerate. Will keep for 2 days.
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