- 1-1/2 cups (12 ounces) 1% cottage cheese
- 4 ounces smoked salmon fillets, flaked
- 2 tablespoons prepared horseradish
- Assorted crackers
- Place cottage cheese in a food processor or blender; cover and process until smooth. Transfer to a bowl. Stir in salmon and horseradish. Cover and refrigerate for at least 3 hours or until chilled. Serve with crackers. Yield: 2-1/4 cups.
Originally published as Smoked Salmon Dip in Light & Tasty April/May 2005, p43
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