Herbal Dip

This recipe uses a food processor to chop herbs and blend the dip. Serve it in a hollowed-out red cabbage for a whimsical and pretty display. There is a 4 hour chill time, so make this dip well ahead of time. Source: Southern Living, January 1986.

• Ready In: 4 hrs 10 mins
• Yields: 2 cups

Ingredients

• 1  garlic clove
• 1  cup mayonnaise
• 1  cup low fat cottage cheese
• 1⁄4 cup  chopped chives
• 2  tablespoons  chopped fresh parsley or 2  teaspoons dried parsley flakes
• 2  tablespoons  chopped fresh chervil or 2  teaspoons dried chervil, crushed
• 1  tablespoon  chopped fresh dill weed or 1  teaspoon dried whole dill weed
• 1  tablespoon  chopped fresh basil or 1  teaspoon dried basil, crushed
• 1  dash Worcestershire sauce
• 1  dash  hot sauce (Tabasco)

Directions

1. Position knife blade in food processor bowl; top with cover.
2. Drop garlic through food chute with processor running; process 3 to 5 seconds or until garlic is minced.
3. Add remaining ingredients; process 2 minutes, scraping sides of bowl occasionally.
4. Cover and chill at least 4 hours.
5. Serve dip with assorted vegetables.