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LOW CAL MUSHROOM DIP 
1 lb. mushrooms, coarsely chopped
Lemon juice
1 tbsp. freeze dried chives
4 tbsp. water chestnuts, chopped
8 oz. low-fat cottage cheese
4 oz. low-fat plain yogurt (unflavored)
Fresh whole mushrooms, cherry tomatoes, black olives, cauliflower, wheat thins, etc. for dipping

Sprinkle chopped mushrooms with lemon juice. Add chives and water chestnuts. Set aside. Beat or blend cottage cheese until light and fluffy. Add yogurt; mix well.

Mix in chopped mushrooms. Add more yogurt if too thick. Taste to adjust seasonings. Turn into serving bowl. Surround with vegetables and crackers for dipping.

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