Veggie Dill Dip-Becky

1 (16oz) container low-fat cottage cheese

3 tablespoons skim milk

3/4 cup low fat mayonnaise

1 tablespoon dried, minced onion

1 tablespoon dried parsley flakes

1 teaspoon dill weed

1 teaspoon seasoned salt

1/4 teaspoon garlic powder

In a blender, blend cottage cheese and milk until smooth. Stir in remaining ingredients and mix well. Chill overnight. Serve with raw vegetables. Makes 2 1/2 cups.