Ingredients
- 240 ml curd creamed cottage chee
- 30 ml milk
- 16 ml lemon juice
- 10 ml dijon mustard
- 2 gr onion powder
- 2 gr 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
