Creamy Leek Dipp

by Deanna
(Toronto)

Creamy Leek Dipp

Even nondieters enjoy this recipe.

2 cups 1% fat or nonfat small-curd cottage cheese
1/4 cup skim milk
1 packet Knorr's leek soup mix
1 cup fresh parsley springs

1. In food processor fitted with metal blade, combine cottage cheese, skim milk and leek soup mix until smooth,
2. Add parsley and process until it is finally chopped. Place in a medium bowl and refrigerate for at least 2 hours. Serve with row vegetables.

Make about 2 1/2 cups or 10 servings.

Enjoy