Dill Dip

INGREDIENTS:

• 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

STEPS:

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.