Broccoli and Mushroom Dip

[Guest guest]

Broccoli and Mushroom Dip

 

2 cups broccoli, chopped

1 tablespoon vegetable oil

1 garlic clove

1/2 onion, chopped

1/4 pound mushrooms, chopped

3/4 cup cottage cheese

1/4 cup plain yogurt

1 pinch salt and pepper

 

Cook broccoli just until tender-crisp, (3 minutes). Drain and put under

cold water.

In nonstick skillet, heat oil over medium heat; add garlic, onion and

mushrooms and cook, until onion is tender. Set aside.

In blender, combine cottage cheese and yogurt; season with salt and pepper

to taste. Process just until mixed.

Cover and refrigerate. Yields 2 1/2 cups.