- 1 cup (238mL) sour cream
- 1 cup (238mL) mayonnaise
- One 16-oz (450g) container cottage cheese
- 1 tbsp (15g) parsley flakes (optional)
- ¼ cup (55g) dried dill weed
- 1 tsp (5g) salt
- 1 clove garlic, minced
1. Mix all ingredients. An electric beater will break up the cottage cheese curds and make the dip smoother, if you desire.
2. Let stand, covered, in the refrigerator overnight before serving. It will keep up to a week in the fridge.