Cottage Cheese Dressing

Cottage cheese is naturally a yellow colour due to the cream dressing but to increase consumer acceptance and appeal of the final product titanium dioxide is usually added to the dressing to make it a brilliant white colour and enhance marketability of the finished product.

Cottage cheese dressing. Add the milk a little at a time until the desired consistency is achieved. Ingredients 1 cup low fat cottage cheese cup skim buttermilk cup minced fresh chives 2 tablespoons grated parmesan cheese 2 cloves garlic pressed ground black pepper to taste 1 pinch salt to taste. For best results i recommend hellman s new olive oil.

Add all ingredients to food processor. Season to taste with salt and pepper. In the united states the fda allows the additive in many dairy products not whole milk up to 1 of total volume by weight but it must be labelled in the ingredient list.

Also low fat low salt mayonnaise and cottage cheese can be used. Cover and process until smooth. Cottage cheese salad cottage cheese is jazzed up in this light and refreshing side dish.

Directions blend and refrigerate for at least an hour prior to serving. Directions in a blender combine the cottage cheese 1 4 cup blue cheese mayonnaise yogurt vinegar garlic salt and pepper. This is a great change of pace salad for any time of year.

Great to use on salads or for a veggie dip. Use immediately or store in an airtight container in the refrigerator for up to 3 days. Pour into a small bowl.

Cottage cheese milk lemon juice sugar low calorie buttermilk cottage cheese salad dressing. Or whip some freshly chopped herbs and lemon or lime into cottage cheese and serve with a small delicate serving of potato chips as a small meal. Stir in the remaining blue cheese.