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Chive Dip
1/4 cup skim milk
1 cup nonfat cottage cheese
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
1/2 clove garlic, minced
2 teaspoons capers, drained
3 tablespoons red onion, minced
3 tablespoons fresh chives, chopped
1/2 teaspoon black pepper, freshly ground
1 pinch salt
2 tablespoons fresh herbs, chopped such as parsley,
oregano, thyme, optional
Combine the milk, cottage cheese, lemon juice, mustard, horseradish, and garlic in this order in a blender or food processor. Blend until creamy. Pour into a bowl. Add the capers, red onion, chives, black pepper, salt, and the optional chopped herbs. Set aside at room temperature for at least 30 minutes or refrigerate for up to 2 hours. 24 Servings
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fancy dress ball?”
Marcel Boulestin
If you want the best black bean, then you have to look for heirloom Black Valentine Beans. All black beans turn purplish after cooking and have a meaty texture and rich, nutty flavor.
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