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Herbed Cheese Dip

2/3 cup 1% cottage cheese
1 package (8 ounces) reduced-fat cream cheese, cubed
1 teaspoon red wine vinegar
1/2 teaspoon Worcestershire sauce
1 garlic clove, minced
1/4 teaspoon garlic salt
1/8 teaspoon each dried basil, marjoram, savory and thyme
1 tablespoon minced fresh parsley
Green and sweet red pepper strips or raw vegetables of you choice

Place cottage cheese in a blender or food processor; cover and process
until smooth. Add the cream cheese, vinegar, Worcestershire sauce,
garlic and seasonings; cover and process until smooth. Transfer to

Printed from tasteofhome.com Jul 8, 2008

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Herbed Cheese Dip cont.

a bowl. Cover and refrigerate for at least 1 hour. Sprinkle with
parsley. Serve with vegetables.

Yield: 1-1/2 cups dip.