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2 cups low-fat or nonfat cottage cheese
1 carrot -- peeled and sliced in rounds
2 tablespoons chopped scallions
1/2 cup parsley leaves
1 tablespoon apple-cider vinegar -- (1 to 2) OR rice-wine vinegar
freshly ground black pepper
In a blender or food processor, combine cottage cheese, carrot, scallions, parsley, and 1 tablespoon vinegar.
Blend until smooth. Adjust seasoning with pepper and the additional tablespoon of vinegar, if desired.
Dip may be made in advance and refrigerated, covered, up to a day in advance.
Serve with raw vegetables. 10 servings.
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