|2% fat cottage cheese||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Curry powder||2 Teaspoon|
|Garlic salt||1 1⁄2 Teaspoon|
|Granulated sugar||1 Teaspoon|
|Prepared horseradish||2 Teaspoon|
|Grated onion||2 Teaspoon|
|Cider vinegar||1 Tablespoon|
|Light mayonnaise type salad dressing||1⁄2 Cup (8 tbs)|
|Non fat yogurt||1⁄2 Cup (8 tbs)|
In container of electric blender, blend cottage cheese until smooth and creamy to make mock sour cream.
Add lemon juice, blend well.
Mix curry powder, garlic salt, sugar, horseradish, onion and vinegar.
Add cottage cheese mixture, salad dressing and yogurt, mix well.
Cover and refrigerate several hours, or overnight.
Serve dip with fresh vegetables for dipping, as a topping for baked potatoes, or with a sprinkling of paprika as a filling for hard-cooked egg whites.
Note: The original recipe called for 1 cup dairy sour cream and 1 cup mayonnaise instead of the cottage cheese, salad dressing and yogurt, 2 tablespoons sugar instead of 1 teaspoon, 2 tablespoons cider vinegar instead of 1 tablespoon, and no lemon juice.