Creamy Parmesan Vegetable Dip

I used to struggle with the dilemma of preparing

tasty alternatives for my vegetarian friends, or

simply for those who enjoy lighter, healthier fare

(not that this is a fat-free recipe by any means).

All the onion dips and packaged dressings were

bland and blah. All the bottled stuff tasted like

chemicals.  So, this wonderfully creamy dip

emerged after much sampling. Try it with steamed

artichoke leaves, celery sticks, thinly sliced turnip

roots, grape tomatoes, or endive scoops…even

carnivores will eat their veggies.

3 cups of mayonnaise

1 ½ cups of buttermilk

¼ cup of cottage cheese

3 tablespoons of Worcestershire sauce

¼ cup of parmesan cheese, grated

1 teaspoon of red pepper sauce

1 tablespoon of parsley, minced

1 teaspoon of dill weed, dried and crumbled

Sea salt to taste

Combine ingredients, blend, and chill before serving

with your choice of the vegetable assortment.

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