We lighten things up with fresh herbs, lowfat cottage cheese, and lowfat sour cream.
By America's Test Kitchen | June 14, 2011
<< Back to Article: Cutting the Fat on Creamy Dips
I found it dull. It wasn’t good enough to make crudite interesting. I served it at a party and ended up throwing most of it out.
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Could we turn bland and soggy piles of eggplant and zucchini into a rich, savory tart?
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