Spicy Vegetable Dip

-Karen Thackeray 1 c Sm curd creamed cottage chee

2 tb Milk

1 tb Lemon juice

2 ts Dijon mustard

1 ts Onion powder

1 ts Curry powder

Place cottage cheese, milk and lemon juice in blender. Cover and blend on high speed about 1 min, stopping occasionally to scrape sides, until smooth. Add mustard, onion powder and curry powder. Cover and blend 1 min longer. Cover and refrigerate at least 1 hour. (But NO LONGER than 3 days.) Serve with raw vegetables. Yields: 1 cup dip Source: Betty Crocker Super Snacks