Yield: 2 Cups
| Measure | Ingredient |
|---|---|
| 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