Broccoli and Mushroom Dip – Appetizers

2 c Broccoli, chopped

1 tb Vegetable oil

1 ea Garlic clove

1/2 ea Onion, chopped

1/4 lb Mushrooms, chopped

3/4 c Cottage cheese, low fat

1/4 c Yogurt, low fat plain

1 pn Salt, 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. Makes 2 1/2 cups. Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt.