1 6 1/2-oz can water packed albacore tuna, drained
1/2 cup dry curd cottage cheese
2 tablespoons lemon juice
2 tablespoons fat-free mayonnaise
2 teaspoons olive oil
1 tablespoon minced fresh parsley
1 teaspoon dried tarragon
1 teaspoon dijon mustard
3 carrots, cut into sticks
1 cup broccoli florets
3 celery stalks, cut into sticks
2 cups cherry tomatoes (optional)
Servings: 8
1. In a food processor or blender, blend the tuna, cottage cheese, lemon juice, mayo, oil, parsley, tarragon and mustard until smooth. Chill.
2. 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.
3. Variations: Replace the tuna with canned salmon. Substitute your choice of raw veggies such as whole asparagus, cauliflower, zucchini, or jicama.
Servings: 8
1/2 cup dry curd cottage cheese
2 tablespoons lemon juice
2 tablespoons fat-free mayonnaise
2 teaspoons olive oil
1 tablespoon minced fresh parsley
1 teaspoon dried tarragon
1 teaspoon dijon mustard
3 carrots, cut into sticks
1 cup broccoli florets
3 celery stalks, cut into sticks
2 cups cherry tomatoes (optional)
Servings: 8
1. In a food processor or blender, blend the tuna, cottage cheese, lemon juice, mayo, oil, parsley, tarragon and mustard until smooth. Chill.
2. 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.
3. Variations: Replace the tuna with canned salmon. Substitute your choice of raw veggies such as whole asparagus, cauliflower, zucchini, or jicama.
Servings: 8
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