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RYE LOAF WITH FETA HERB DIP 
1 lg. (2 lb.) round rye loaf

Slice the top off the rye loaf and carve out the center, reserving the bread and leaving the crust walls thick enough that the loaf can stand on its own as a receptable for the dip.

FETA HERB DIP:

3 c. lowfat cottage cheese
1 c. feta cheese, crumbled
3 garlic cloves, crushed
3 tbsp. minced fresh dill
3 scallions, white part only, minced
2 tsp. dried oregano, crumbled
Freshly ground black pepper to taste
2 tbsp. lemon juice

Beat together the cottage and feta cheeses until smooth. Mix in the garlic, dill, scallions, oregano, pepper, and lemon juice until well blended. Chill until ready to use.

TO ASSEMBLE:

Broccoli and cauliflower flowerets
Snow peas, lightly steamed
Carrot sticks
Cherry tomatoes

Lightly steam broccoli and cauliflower and snow peas. Fill the bread bowl with the chilled dip. Cut the reserved bread into cubes to serve alongside the spread, with steamed and raw vegetables. Makes 12-16 servings.
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