Ingredients:
2  cups broccoli, chopped 
1  tablespoon oil 
1  clove garlic, chopped and peeled 
1/4  cup chopped and peeled onion 
1/4  pound mushrooms, chopped 
3/4  cup cottage cheese 
1/4  cup plain non-fat yogurt 
1/2  teaspoon salt 
1/4  teaspoon ground black pepper 

Instructions:
Steam chopped broccoli just until tender-crisp, about 3 minutes. Drain and rinse under cold water; set aside.
Heat oil in medium skillet over medium-high heat; stir in garlic, onion and mushrooms; cook until tender, 5 to 7 minutes. 
Transfer to blender, adding cottage cheese, yogurt, salt and pepper. Blend just until mixed. Cover and refrigerate for 1 hour or overnight.
 

Cooking Tips:
For creative serving bowls, hollow out a large bell pepper of any color or a medium-sized round loaf of sourdough bread. This dip works well with crackers, slices of baguette, or raw vegetable appetizers.

Est. preparation time:   20 mins 
Est. cooking time:   8 mins 
Est. standing time:   1 hr 

Nutrition Facts:
Amount Per  Serving:
Calories  50, Total Fat 3 g 
Cholesterol  5 mg  , Sodium  230 mg 

Quantity:
Serves 8