Cottage Cheese Dip

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            TODAY'S RECIPE
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Dips don't come much healthier - or easier - than this one,
especially if you use fat-free cottage cheese and yogurt. Serve
this with raw vegetables or pita bread and leave the salty fried
chips in the cupboard.

Cottage Cheese Dip

1 1/2 cups (375 ml) cottage cheese
1/4 cup (60 ml) plain yogurt
1 Tbs (15 ml) Dijon mustard
Salt and freshly ground pepper to taste
1 small onion, finely chopped
3 Tbs (45 ml) chopped chives
2 Tbs (30 ml) capers
1 Tbs (15 ml) caraway or cumin seeds

Combine the cottage cheese, yogurt, mustard, salt, and pepper
in an electric blender or food processor and blend until smooth.
Transfer to a bowl and stir in the remaining ingredients. Refrigerate
until ready to serve. Makes about 2 cups (500 ml).
Received on Mon Jan 8 02:11:34 2007