In blender or food processor, process cottage cheese, scallions and parsley. Transfer to bowl and stir in yogurt. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour or up to 2 days.
Per 2 tb.: 24 cal, trace fat, trace fiber, 3 g pro, 2 g carbo, 2 mg chol, 84 g sodium
Your Scallion Dip is ready. Good luck!
Related recipes: Dip, Appetizer, Low-fat
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