Ingredients
1
cup reduced-fat cottage cheese
1/4
cup crumbled reduced-fat herb-and-garlic feta cheese
2
tablespoons sesame tahini paste (from 1-lb jar)
1
tablespoon coarsely chopped fresh Italian (flat-leaf) parsley
1/4
teaspoon garlic salt
1/4
lb fresh cauliflower florets (2 cups)
1/4
lb fresh broccoli florets (2 cups)
1/2
lb fresh asparagus spears, trimmed
Preparation
In blender, place dip ingredients. Cover; blend on high speed until smooth. Spoon into small bowl. Cover; refrigerate at least 15 minutes to blend flavors.
Meanwhile, in 4-quart Dutch oven, heat 2 quarts water to boiling. Add vegetables; cook about 2 minutes or until crisp-tender. Drain; rinse with cold water. Pat dry.
Serve dip with vegetables.
