Creamy herb dip

Instructions:

1 cup 1% cottage cheese;

1⁄4 cup low-fat plain yogurt;

1 green onion;

1 tbsp chopped fresh parsley;

1⁄2 tsp Dijon mustard;

1⁄4 tsp dried dillweed;

pinch pepper.

In food processor, puree cottage cheese with yogurt until smooth. Stir in green onion, parsley, mustard, dillweed and pepper. Refrigerate for at least 1 hour or for up to 3 days.

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