It’s that time of year.  Time to watch big football match ups and it’s nice to have snacks that are healthy offering some protein and vegetables to balance out the snacks that aren’t quite as healthy and maybe drink or two.  Here you go.  This dip made with, cottage cheese and other vegetables. Cut up some carrots and celery and you are ready to take this or serve at your place.

This makes one small bowl, double for a larger recipe.  I like to make dips often rather than have a large quantity sitting around. 


-1 avocado scooped out of it’s skin

-1 cup cottage cheese

-1/2 lemon squeezed

-3 grape tomatoes finely chopped

-1/4 cup finely diced purple onion

-1/4 cup finely chopped fresh cilantro 

-jalapeño to taste (I used about a pinky nail finely diced-do not touch your eyes, wash hands well with soap when working with jalapeño peppers)

-1/4 teaspoon garlic salt

-sea salt and freshly ground black pepper to taste.


  1. Place avocado and cottage cheese either the bowl of a food processor or in a bowl that is safe to use with an emersion blender. Add the lemon juice and garlic salt and blend.  
  2. Stir gently in the remaining chopped vegetables and season with salt and pepper to taste.  Serve immediately or place in a sealed container storing in the fridge. Garnish with a sprig or two of cilantro.
  3. Serve with your favorite chopped vegetables.  My favorites are celery and carrots. 
Author, Mary Yana Burau