Summer Veggie Dip

Hosting a summer get together but don’t feel like cooking? This Summer Veggie Dip recipe is the perfect no-cook snack to prep and set out for front porch hangs and backyard barbeques. The creamy base is made from blended cottage cheese, which is lower in fat and higher in protein and calcium than traditional dip bases, like cream cheese, sour cream, and mayonnaise. We mix in herbs, fresh veggies, sun-dried tomatoes, and a scoop of collagen peptides powder for added nutrition. Serve Summer Veggie Dip with your favorite dippers, like a veggie platter, whole-grain crackers, or tortilla chips. 
 
Makes: About 2 ½ cups 
Prep Time: 15 minutes 
Cook Time: N/A 
Total Time: 15 minutes 

Ingredients 

• 16-ounces 2% milkfat cottage cheese
• ½ tsp. garlic powder
• ¾ tsp. salt
• ¼ tsp. ground black pepper
• 1 scoop Garden of Life Grass Fed Collagen Peptides
• 3 Tbsp. lemon juice
• 1 medium carrot, grated
• 1 mini cucumber, grated
• 1 medium celery stalk, finely chopped
• ¼ cup finely chopped red onion
• ¼ cup chopped sun-dried tomatoes
• 2 Tbsp. loosely packed fresh parsley leaves (or 1 tablespoon dried parsley)
• 1 Tbsp. fresh dill (or 1 teaspoon dried dill) 

Instructions: 

1. Place cottage cheese in a food processor with a multipurpose blade or in a high-speed blender.
2. Add garlic powder, salt, black pepper, collagen, and lemon juice. Process until cottage cheese is smooth with no more visible curds.
3. Add the grated carrot and cucumber, celery, red onion, sun-dried tomatoes, parsley, and dill to the cottage cheese mixture.
4. Pulse until all ingredients are combined, pausing to scrape the sides of the container as needed.
5. Transfer to a serving dish or store in the refrigerator until ready to serve. 

 
Nutrition 

For ¼ cup of dip: 
 
Calories: 52  
Total Fat: 1 gram 
Saturated Fat: Less than 1 gram 
Cholesterol: 6 milligrams 
Sodium: 326 milligrams 
Total Carbohydrate: 3 grams 
Fiber: Less than 1 gram 
Sugar: 2 grams 
Added Sugar: 0 grams 
Protein: 8 grams