1 pint (16 oz) low-fat cottage cheese 1 tablespoon garlic powder
2 teaspoon lemon juice ½ teaspoon ground cumin
2 cups non-fat plain yogurt 1 tablespoon oregano
1 cup frozen green chile, defrosted and drained 1 teaspoon black pepper 1 teaspoon chile powder
Makes about 5 cups
- Mix cottage cheese and lemon juice in blender or food processor until smooth.
- Add yogurt to cottage cheese mixture and blend well.
- Defrost green chile and drain well, saving chile juice.
- In mixing bowl, combine cottage cheese mixture, chile, garlic powder, cominos, oregano, and pepper. Gently stir until mixed well. If too stiff, add a few tablespoons of green chile juice and stir.
- Chile mixture for at least two hours before serving.
- Right before serving, sprinkle chile powder on top. Serve with slices of carrots and jicama, and SlimChips.
Reprinted with the permission of the Department of Health and Human Services.
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