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Vegetable Dip

Vegetable Dip
Vegetable Dip
This healthy recipe comes from NDSU Extension Service.


•   1 c. cottage cheese
•    1 8-oz. carton plain fat-free yogurt
•    1 0.4-oz. envelope Ranch dry salad dressing mix
•    Assorted cut-up vegetables such as broccoli, carrots, cauliflower


Mix dip ingredients and refrigerate. Serve with cut-up vegetables.

Makes eight servings.

Per 2-Tablespoon Serving: about 120 calories, 0.5 grams (g) of fat, and 5 g of carbohydrate.

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