Herbed Cheese Dip Recipe

• 1 c. lg. curd cottage cheese
• 1 tbsp. whole grain mustard
• 2 teaspoon curry pwdr
• 1 tbsp. lemon juice
• healthy pinch of pepper, preferably cayenne
• 1/4 teaspoon salt
• 1 tbsp. fresh chives or possibly minced fresh dill (1/2 teaspoon dry can be substituted)

1. Place the cottage cheese in a blender or possibly food processor fitted with the steel blade, and puree till smooth.
2. Add in the mustard, curry pwdr, lemon juice, pepper and salt, and puree again to mix well.
3. Scrape into a bowl, and stir in the chives or possibly dill.
4. Serve well chilled.
5. Note: The dip can be made up to 2 days ahead and refrigerated, tightly covered with plastic wrap.
6. The dip may stiffen if refrigerated, beat in a few Tbsp.
7. of lowfat milk or possibly cream if which occurs.
8. Also, the curry pwdr will become stronger, so use only 1 tsp.
9. if making the dip in advance.
10. Makes 1 c..

curd cottage cheese, whole grain mustard, curry pwdr, lemon juice, pepper, salt, fresh chives

Taken from cookeatshare.com/recipes/herbed-cheese-dip-17449 (may not work)