Broccoli and Mushroom Dip from Managing Diabetes

Broccoli and Mushroom Dip

A low-calorie, high-fiber dip for veggies. Also good as a topping for baked potatoes.

Number of Servings: 12
Serving Size: 1/4 cup
Ingredients
Name Measure Weight
chopped broccoli 2 cups ---
garlic clove, minced 1 ---
chopped onion 1 ---
chopped mushrooms --- 1/4 lb
canola or corn oil 2 tsp ---
low-fat cottage cheese 1 cup ---
pepper pinch ---
Preparation Instructions
1. Cook broccoli until tender-crisp (2 minutes in the microwave, if you have one). Drain.
2. In a small skillet cook garlic, onions, and mushrooms in oil for about 5 minutes, until onion is tender ( or 2-3 minutes in the microwave oven).
3. In food processor or blender process cottage cheese until smooth. Add pepper and vegetable. Process until mixed.
4. Cover and refrigerate. Will keep for 2 days.
Exchanges Per Serving


1 Vegetable

Nutrition Information


Amount per serving
Calories 29
Calories from Fat 9
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 8 mg
Sodium 66 mg
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sugars
Protein 3 g