FRUIT:
Utah Honey-Raspberry Cream

½ cup Ricotta cheese
½ cup plain yogurt
Juice from ½ lime
2 T. Utah honey
2 T. crushed Utah raspberries (or jam)
4 T. poppy seeds

Puree ricotta and yogurt in blender until smooth. Pour lime juice, honey, prepared raspberries and poppy seeds into blender and pulse until completely mixed. Serve as a dip or thin with a little milk and pour over fresh fruit in a bowl. Best with a mixture of peaches, strawberries and blueberries. Also delicious over butter cake or shortcake with a sprinkling of brown sugar on top!

VEGGIE:
Farmers Market Medley Dip

1 medium avocado, seeded and peeled
2 squirts lemon juice
1 cup cottage cheese
1 cup mayo
2 cloves peeled garlic
1 T. chopped parsley
1/2 cup green onions, sliced
1/4 cup carrots, shredded

Dice avocado into small pieces, toss with lemon juice and set aside in medium sized bowl. Using a food processor or blender, blend cottage cheese, mayo and garlic until smooth. Add cottage cheese mixture to lemoned avocado, fold in parsley, onions and carrots. Cover and chill before serving.