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appetizers, brunches & entertaining, tex-mex, dips

3/4 cup lowfat cottage cheese
1 avocado; peeled and cut into
3/4 cup finely chopped seeded tomato
-- (about 1 medium)
2 tablespoons chopped onion
2 tablespoons finely chopped cilantro
1 tablespoon lime juice
1 to
2 jalapeno chilies; seeded and
finely chopped
1 tomatillo; finely chopped
1 clove garlic; finely chopped
1 Dash pepper

Place cottage cheese and avocado in blender or food processor. Cover and blend or process on medium speed until smooth. Mix avocado mixture and remaining ingredients. Cover and refrigerate at least 1 hour. Stir before serving. ABOUT 2-1/3 CUPS DIP.

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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 35 servings

Preparation Time: 0:00

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