Veggie Dill Dip-Becky1 (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.