Source: dLife

A spicy dip made with yogurt, cottage cheese, and herbs.

Servings

0.5 cup plain yogurt, whole milk
0.5 cup cottage cheese
0.25 tsp minced garlic
2 tbsp horseradish
0.25 cup chopped parsley
2 tbsp fresh chives , minced
0.12 tsp salt
0.12 tsp black pepper

1 Place yogurt in coffee filter placed in strainer over medium mixing bowl.
2 Allow yogurt to drain for at least one hour in refrigerator.
3 In food processor, blend yogurt, cottage cheese, garlic, horseradish, parsley, chives, salt, and pepper until smooth .
4 Cover and refrigerate one hour (or until chilled). Will keep in refrigerator up to 3 days.

Serve with raw or blanched vegetables or as salad dressing over an iceberg wedge.