Serves 6; 1/2 cup servings
- 1 cup zucchini
- 1 large onion
- 1 large carrot
- 6 cloves garlic
- large stalk celery
- 1 cup cauliflower
- 1 cup broccoli
- 2 Tablespoons olive oil
- sprinkle of salt
- ½ tsp freshly ground black pepper
- 1 cup light sour cream
- ½ cup fat free cottage cheese
- 8 oz light cream cheese
Clean and cut all the vegetables into 1 ½ to 2 inch pieces. Leave garlic gloves whole. Place on a cookie sheet and toss with the olive oil, ½ tsp of the salt and sprinkle with pepper. Roast in a 400 degree oven for about 45 minutes until all vegetables are soft and beginning to turn brown around the edges.
In a food processor put in the sour cream, the fat free cottage cheese, and the cream cheese. Dump in all the vegetables, more pepper. And pulse the food processor until everything is blended, and creamed.
If you like your vegetables chunkier, then process less. Process longer for a smoother consistency. If you have a small processor, process your cooked veggies to desired consistency, dump in a large mixing bowl, then process the cheese and sour cream until smooth. Pour into the processed veggies and mix thoroughly.
Serve with crackers, spread on bread, or serve with raw vegetables.
Nutrients per 1/2 cup serving: Calories 110, Fat 7.6, Carbohydrates 7.3, Protein 4.4, Sodium 215mg
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