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Blue Cheese Dip with Vegetables

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By Betty Crocker Kitchens
Updated Oct 12, 2005
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A low-fat version of everyone’s favorite decadent dip. See Tips from the Kitchens, below, for two more flavor variations.

Blue Cheese Dip with Vegetables

  • Prep Time 5 min
  • Total 1 hr 5 min
  • Servings 24
  • Ingredients 8
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Ingredients

  • 1 1/2 cups small curd creamed cottage cheese
  • 2 tablespoons milk
  • 2 teaspoons lemon juice
  • 2 teaspoons grated onion
  • 3 tablespoons crumbled blue cheese
  • 1 tablespoon chopped fresh parsley
  • 1 medium bell pepper
  • Raw vegetables, for dipping

Instructions

  • Step 
    1
    Place all ingredients except bell pepper and raw vegetables in blender. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
  • Step 
    2
    Cover and refrigerate 1 hour to blend flavors.
  • Step 
    3
    Cut off top of bell pepper and hollow out. Spoon dip into pepper. Serve with raw vegetables.

Nutrition

20 Calories
1 g Total Fat
2 g Protein
1 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Tablespoon
Calories
20
Calories from Fat
10
Total Fat
1 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
70 mg
Potassium
25 mg
Total Carbohydrate
1 g
Dietary Fiber
0g
Protein
2 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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