Cottage Cheese Ranch Dip with Veggies

• 150 g Cottage cheese (2%) (5.3 oz)
• 30 g Nonfat Greek yogurt (2 tbsp)
• 8 g Lemon juice (½ tbsp)
• 0.6 g Garlic powder (¼ tsp)
• 2 g raw Fresh dill (¼ cup chopped)
• 3 g raw Fresh chives (0.1 oz raw)
• 3 g raw Fresh parsley (¾ tbsp chopped)
• 0.5 g Salt (a pinch)
• 0.3 g Black pepper (⅛ tsp)
• 60 g raw Carrot sticks (2.1 oz raw)
• 60 g raw Cucumber slices (2.1 oz raw)
• 50 g raw Celery sticks (1.8 oz raw)
• 60 g raw Bell pepper strips (2.1 oz raw)

You'll need: Blender or food processor, Spatula, Small bowl, Cutting board and knife.

Method

1. Cut the vegetables

   Cut the carrot and celery into sticks, slice the cucumber and cut the bell pepper into strips.

   Cut them to a similar length so they scoop the dip well.

2. Blend the ranch dip

   Blend the cottage cheese, yogurt, lemon juice, garlic powder, salt and pepper for 1 minute, until completely smooth. Add the dill, chives and parsley and pulse a few times so the herbs stay flecked.

   Scrape the sides down halfway; the cottage cheese curds hide there.

3. Chill and serve

   Spoon the dip into the small bowl and surround it with the vegetables. Chill for 10 minutes if you have time; the flavor deepens.

   The dip thickens as it chills, so it's better the next day.

Swaps

• Cottage cheese (2%) → Plain Greek yogurt, nonfatTangier and thicker; add a splash of milk to loosen it.
• Carrot sticks → Snap peasSweeter and crunchier, with about the same calories.