Cottage Cheese Vegetable Dip


  • 12 ounces low-fat cottage cheese
  • 1 teaspoon CNP Herb Ranch Seasoning or ranch dressing mix
  • 2 teaspoons low-fat milk
  • Raw vegetables (carrots, celery, cucumbers, broccoli, cauliflower, bell peppers, etc.)


  1. Wash hands with warm, soapy water.
  2. Combine cottage cheese and ranch seasoning. Beat or blend until smooth. Add milk if the dip is too thick.
  3. Refrigerate dip.
  4. Wash, peel and slice vegetables into sticks or chips while dip is chilling.
  5. Serve with sliced vegetables or tortilla chips.

Makes 2 cups

Popcorn Three Ways


  • 1/3 cup popcorn kernels
  • 2 Tablespoons canola oil
  • Seasonings (amounts of seasonings are for 10 cups of popped pop corn) 
    • Spicy: 1 teaspoon chili powder + 1/2 teaspoon garlic powder
    • Sweet: 2 teaspoons cinnamon + 1 Tablespoon sugar
    • Savory: 2 teaspoons ranch dressing seasoning


  1. Wash hands with warm, soapy water.
  2. In a large pot, heat oil over medium-high heat.
  3. Test that the oil is ready by adding 3 popcorn kernels to the pot and covering it with the lid. 
  4. Once the test kernels pop, take them out. Add the rest of the kernels. Cover the pop with the lid. 
  5. Let the popcorn pop. Carefully slide the pot back and forth to keep the kernels from burning. 
  6. When the popping slows down, remove the pot from the heat. 
  7. Add your chosen seasonings. 
  8. Enjoy!

Makes 10 servings

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