|Low fat small curd cottage cheese||1 Cup (16 tbs)|
|Celery salt||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Low fat cholesterol free mayonnaise||2 Cup (32 tbs)|
|Garlic salt||1⁄2 Teaspoon|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Hot pepper sauce||1⁄4 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Vegetables||1 Cup (16 tbs)|
In a medium mixing bowl, beat cottage cheese on low speed of electric mixer until smooth.
Add mayonnaise, onion, white pepper, celery salt, Worcestershire sauce, garlic salt, salt and hot pepper sauce, mix well.
Refrigerate, covered, at least 8 hours to let flavors blend.
Serve with fresh vegetables, such as carrot and celery sticks and broccoli and cauliflower florets.