Easy Recipe Finder
Recipe Feeder
1/2 cup Dry Curd Cottage Cheese
2 tbs. Lemon Juice
2 tbs. mayo
2 tsp. Olive Oil
1 tbs. Parsley, minced
1 tsp. Tarragon -- dried
1 tsp. Dijon Mustard
3 whole Carrot
1 cup Broccoli
3 whole Celery Stalk
Sticks
2 1/8 cup Cherry Tomato
In a food processor or blender, blend the tuna*, cottage cheese, lemon juice, mayo, oil, parsley, tarragon and mustard until smooth. Chill. To serve, arrange vegetables on a platter. Use to dip in the tuna mixture. As a change of pace, use this dip as a spread on toasted pita wedges. * Variations: Replace the tuna with canned salmon. Substitute your choice of raw veggies such as whole asparagus, cauliflower, zucchini, or jicama.
2 tbs. Lemon Juice
2 tbs. mayo
2 tsp. Olive Oil
1 tbs. Parsley, minced
1 tsp. Tarragon -- dried
1 tsp. Dijon Mustard
3 whole Carrot
1 cup Broccoli
3 whole Celery Stalk
Sticks
2 1/8 cup Cherry Tomato
In a food processor or blender, blend the tuna*, cottage cheese, lemon juice, mayo, oil, parsley, tarragon and mustard until smooth. Chill. To serve, arrange vegetables on a platter. Use to dip in the tuna mixture. As a change of pace, use this dip as a spread on toasted pita wedges. * Variations: Replace the tuna with canned salmon. Substitute your choice of raw veggies such as whole asparagus, cauliflower, zucchini, or jicama.
Last edited by a moderator:
