2-4 cloves fresh garlic, crushed (or ½ teaspoon garlic powder)
1/3 cup Grated fresh onion
¼ teaspoon Salt (can use Seasoned Salt)
½ tsp. Celery Salt
1 teaspoon Dry Ground Mustard
1 teaspoon coarse ground Black Pepper
½ teaspoon Tabasco Sauce
Drain Cottage Cheese and place in bowl.
Use potato masher, electric mixer, or food processor to beat/mash until mostly smooth.
Add the rest of the ingredients and mix thoroughly.
Refrigerate several hours or overnight.
Serve with veggie dippers: radishes, cucumbers, carrots, celery, cherry tomatoes, cauliflower, broccoli, green pepper, green-top onions, pea pods, etc.
Original recipe called for 2-cups Mayo/2-cups Cottage Cheese.
I tried using all Cottage Cheese. Fail. Needs some Mayo.
If using more than 3-cups Cottage Cheese, increase seasoning.
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