NO-SALAD-TONIGHT VEGETABLE DIP

1 cup cottage cheese
1/2 cup sour cream
1 teaspoon dillweed
1 teaspoon grated onion
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
FOR SERVING:
cold celery and carrot sticks, green pepper strips and radishes, cauliflower cuts and ripe pitted olives.

Beat cottage cheese until smooth. Add sour cream, dillweed, onion, salt, pepper, and paprika; combine thoroughly. Chill 1 to 2 hours to blend flavors.

Serve dip in a bowl on a tray, surrounded with cold celery and carrot sticks, green pepper strips and radishes, cauliflower cuts and ripe pitted olives.

Makes 1 1/2 cups dip
From: Recipelink.com
Source: Carnation's Good and Easy Cookbook, 1970

Category:  Appetizers and Snacks
Msg Link:  http://www.recipelink.com/msgid/017947