Yield: 2 Cups
|1 cup||Low-fat creamed cottage cheese|
|½ cup||Plain low-fat yogurt or light sour cream|
|½ cup||Light mayonnaise|
|⅓ cup||Finely chopped parsley|
|2 tablespoons||Finely chopped chives or minced green onions|
|1 tablespoon||Chopped fresh dill|
|\N \N||(or 1 tsp. dried)|
|1½ teaspoon||Dijon mustard|
|1 teaspoon||Red wine vinegar or lemon juice|
|\N \N||Hot pepper sauce|
In a food processor, puree cottage cheese, yogurt and mayonnaise until very smooth and creamy.
Transfer to a bowl; stir in parsley, chives, dill, mustard, vinegar and hot pepper sauce to taste. Cover and refrigerate. *Tip: This dip makes a great dressing for pasta and potato salads. Store in a covered container in the fridge for up to 1 week. Yield: 2 cups. Typed in MMFormat by cjhartlin@... Source: Quick & Easy Cooking.
Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin" <cjhartlin@...> on Feb 5, 1999