Dilly Dip - BC Dairy

For BC dairy farmers

For health professionals

School or Educator

Equipment

Blender or food processor
Measuring cup and spoons
Spatula
Serving bowl
Cutting board and knife, if using fresh herbs

Ingredients

1 cup (250 mL) creamed cottage cheese
1⁄2 cup (125 mL) plain yogurt or sour cream
2 tsp (10 mL) dried dill weed or 2 Tbsp. (25 mL) fresh dill
1 tsp (5 mL) lemon juice
salt and pepper
2 Tbsp (30 mL) green onion or chives, chopped (optional)

Directions

In a blender, combine cottage cheese with yogurt; process until smooth.
Transfer to bowl; stir in dill, lemon juice, salt and pepper to taste, and onion or chives.
Cover and refrigerate for 2 hours or until chilled.
Serve with vegetables.