CREAMY DILL DIP
4 CARROTS
2 RED, YELLOW OR GREEN BELL PEPPERS
1/2 SMALL CAULIFLOWER
2 HEADS BEIGIAN ENDIVE
1/4 POUND MUSHROOM
1 CUP FRESH LOW-FAT COTTAGE CHEESE
1/4 CUP FRESH DILL CHOPPED OR 2 TEASPOONS DRIED DILLWEED
3 TABLESPOONS LOW-FAT PLAIN YOGURT
1 TEASPOON FRESH PARSLEY, CHOPPED
SALT AND FRESHLY GROUND PEPPER TO TASTE
CUT CARROTS AND PEPPERS INTO STRIPS. SEPARATE CAULIFLOWER INTO FLORETS.
SEPARATE ENDIVE LEAVES. CUT LARGE MUSHROOMS INTO HALVES. CHILL UNTIL SERVING TIME, IN A FOOD PROCESSOR CONTAINER COMBINE COTTAGE CHEESE, DILL YOGURT, PARSLEY AND SALT AND PEPPER. PROCESS BY PULSING UNTIL MIXED. PLACE IN A SMALL BOWL SPOON DIP.
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