Recipe by: Dairy Farmers of Manitoba

Lower in fat but loaded with flavour, this dip is best made the day before.

Yield: 1 1/2 cups (375 mL)
Prep time: 10 minutes

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Equipment

measuring cup and spoons

blender or food processor

bowl

Ingredients

1 cup (250 mL) creamed cottage cheese

1/2 cup (125 mL) plain yogurt

3 green onion, minced

1 garlic clove, minced

1/2 tsp. (2 mL) celery seed

1/4 tsp. (1 mL) dry mustard

1/2 tsp. (2 mL) Worcestershire sauce

pinch pepper

dash hot pepper sauce

Instructions

1. In a blender or food processor, cream cottage cheese and yogurt until smooth.
2. Add remaining ingredients.
3. Pour into a bowl. Cover and refrigerate to blend flavours.
4. Serve with raw vegetables.