1/2 cup low-fat cottage cheese
3 tbsp light sour cream
2 tbsp horseradish
1 tbsp Splenda Granular
Puree the cottage cheese in a blender or food processor until as smooth as mayonnaise; add remaining ingredients and blend until well combined.
Place in a jar and refrigerate.
Yield: Approximately 12 servings of 1 tablespoon each.
Note: This is a file photo