I got this in a flyer that came with a Light and Tasty magazine. It used all low fat stuff so I adjusted it to post with the regular items.
1 cup cottage cheese
1/2 cup shredded Swiss cheese
1/4 cup grated Parmesan Cheese
2 tbsp cream(calls for milk)
1/8 tsp dill weed
1/8 tsp pepper
1/4 cup shredded carrots
In a blender or a food processor, combine cheeses, milk, dill and pepper.
Process until smooth. Stir in carrots.
cover and chill. Serve with crackers. (I think veggies would be really good with this)
Yield 1-3/4 cups
Serving size 2 tablespoons
1gm carb
Protien about 5 gm
Tanya