Many vegetables are perfectly suited for dipping and eating raw. Kids will like the creaminess and green color of this dip and it goes well with many of this weeks’ vegetables including:
Sliced Hakurei turnips
Sugar snap peas
Sliced summer squash
1/4 cup each whole fresh dill, mint and cilantro leaves
1 cup non-fat cottage cheese
1/3 cup plain yogurt
2 tablespoons fresh lemon juice
1 scallion, coarsely chopped
freshly ground black pepper, to taste
Blend herbs, cottage cheese, yogurt and lemon juice in food processor or blender until very smooth. Add chopped scallion and pepper to taste; blend a few second longer. Chill.
Makes 1 1/4 cups.
From “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area Community Supported Agriculture Coalition, 2004.