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Broccoli & Mushroom Dip

2 c broccoli, chopped
1 tb vegetable oil
1 ea garlic clove
1/2 ea onion, chopped
1/4 lb mushrooms, chopped
3/4 c cottage cheese, low fat
1/4 c yogurt, low fat plain
1 pn salt, pepper

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.

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