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Spicy Vegetable Dip Recipe
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-Karen Thackeray 1 c Sm curd creamed cottage chee 2 tb Milk 1 tb Lemon juice 2 ts Dijon mustard 1 ts Onion powder 1 ts Curry powder Place cottage cheese, milk and lemon juice in blender. Cover and blend on high speed about 1 min, stopping occasionally to scrape sides, until smooth. Add mustard, onion powder and curry powder. Cover and blend 1 min longer. Cover and refrigerate at least 1 hour. (But NO LONGER than 3 days.) Serve with raw vegetables. Yields: 1 cup dip Source: Betty Crocker Super Snacks
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