Green Goddess Dip

• 1 cup 1-percent low-fat cottage cheese
• 1/4 cup boiling water (see note above)
• 1 cup low-fat sour cream
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh parsley leaves
• 1 tablespoon fresh tarragon leaves
• 1 garlic clove, minced
• Salt
• Pepper
• 1/4 cup minced fresh chives

1. Process the cottage cheese and boiling water together in a food processor until smooth, about 30 seconds
2. Add the sour cream, oil, lemon juice, parsley, tarragon, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper and continue to process until combined, about 30 seconds.
3. Transfer to a bowl and stir in the chives.
4. Cover and refrigerate until the flavors have blended, about 1 hour.
5. Season with salt and pepper to taste before serving.

cottage cheese, boiling water, lowfat sour cream, extravirgin olive oil, lemon juice, parsley, tarragon, garlic, salt, pepper, fresh chives

Taken from cooking.nytimes.com/recipes/1015098 (may not work)