--------------------------------CHIVE DIP---------------------------------
1/4 c Nonfat milk
1 c Nonfat cottage cheese
1 tb Lemon juice
1 tb Dijon mustard
1 tb Prepared horseradish
1/2 cl Garlic; minced
2 ts Capers; drained
3 tb Red onion; minced
3 tb Fresh chives; minced
1/2 ts Black pepper;
- freshly cracked
1 pn Salt
2 tb Fresh herbs (such as
- parsley, oregano, or
- thyme); chopped
- (optional)
Preheat the oven to 375°F. Combine the herbs and spices, then set
aside.
Slice 4-1/4" thick sides off the potatoes, leaving a potato
rectangle. The potato rectangles can be refrigerated, covered with
water, for another use.
Place the potato skins, cut sideup, on a baking sheet and sprinkle
with the herb and spice mixture. Bake in the center of the oven for
30 minutes.
Remove the pan from the oven; spray the skins with a fine mist of
water and return to the oven for another 15 minutes, or until soft.
While the potatoes are baking, make the chive dip. 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 and add the capeers, 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. Serve with the potato skins as an appetizer.
Recipe by Eat More, Weigh Less by Dean Ornish, M.D.
