Saturday, September 5, 2009

Beware, I'm Packing Tupperware

I needed to bring a kid-friendly vegetable to a potluck, so I pulled out the Tupperware, chopped up some carrots, celery hearts and cukes, and made this summery cottage cheese dip. It's probably healthy, but more importantly, it tastes great!

Cottage Cheese Dip & Crudites
adapted from Frank Stitt's Southern Table

2 cups cottage cheese (I use Breakstone's 2%)
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1/2 teaspoon cracked black pepper (go easy if you're serving the kid set)
1 tablespoon each chopped fresh chives and parsley
2 scallions, chopped
1 cucumber, peeled, seeded, tiny diced
2 carrots, peeled, seeded, tiny diced
2 celery stalks, peeled, seeded, tiny diced

Stir together all the ingredients in a large mixing bowl. Taste and adjust seasoning. Serve with crudites or torn flatbread pieces. Leftover spread keeps for a few days in the refrigerator; be sure to drain before serving.

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