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Cook broccoli just until tender-crisp, (3 minutes). Drain and put under cold water. In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. Set aside. In blender, combine cottage cheese and yogurt; season with salt and pepper to taste. Process just until mixed. Cover and refrigerate. Makes 2½ cups. Per T: 12 cal; .5 g fat; 0 cholesterol; 22 mg salt.
Your Broccoli and Mushroom Dip is ready. Buon appetito!
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