Ingredients
- 1/4 cup of cottage cheese
- 3/4 cup of plain yogurt
- 1 Can of artichoke hearts (drained)
- 1 Jalepeno (de-seeded)
- 2 cloves of garlic (minced)
- 1 tablespoon of Mayonaise
- salt and pepper to taste
Description
This Is The Second In A Series Of Yogurt Based Dips I Will Be Concocting. All Will Be Quick And Easy. Now, These Are Meant To Be Dips For Veggies, But If You Use Chips, Cut Any Salt In The Recipes In Half.
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