Saturday, July 16, 2011

TRIPLE CHEESE AND CARROT DIP

1 cup fat-free cottage cheese
1/2 cup shredded reduced-fat Swiss cheese
1/4 cup grated Parmesan cheese
2 tbsp skim milk
1/8 tsp dill weed
1/8 tsp black pepper
1/4 shredded carrots

Using a food processor or blender, combine cheeses, milk, dill and pepper. Process mixture until smooth. Stir in the carrots. Cover and chill. Serve with crackers and/or fresh vegetables.

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