Cottage cheese dip with cucumbers and crispbread

Ingredients

• cottage cheese 5%: 1 pack/bowl, about 130 g
• cucumbers: 1-2 pcs, about 150 g
• crispbread: 1 pc, about 15 g

Instructions

1. Mix the cottage cheese, yogurt and herbs.
2. Cut the vegetables into sticks.
3. Serve with crispbreads, keeping to the specified portion.

Nutrition

Contains: Dairy, Gluten

Swaps

• Cottage cheese can be swapped for Greek yogurt 200 g.
• If you can't have dairy: tofu 160-180 g or soy yogurt 200 g.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.
• If you don't have fresh vegetables, use frozen ones without sauce at the same weight.
• Bread/crispbread can be swapped for cooked grain 100-120 g or potato 150 g.

Featured in

Related recipes