1/4 tsp salt
1 cup boiling water
1 carton (16-oz) 2% lowfat cottage cheese
4 oz neufchatel cheese
1/2 cup packed fresh parsley sprigs
2 garlic cloves
2 tbsp vinegar
2 tsp dill weed
1 tsp Worcestershire sauce
1/2 tsp black pepper
Completely dissolve gelatin and salt in the boiling water; pour into blender container.
Add remaining ingredients to the blender and cover. Blend mixture at low speed, scraping down sides as needed, for approximately 2 minutes until smooth.
Pour mixture into a serving bowl, cover and refrigerate for at least 4 hours or until set.
Yield: 3 1/2 cups dip
Note: File Photo