-Karen Thackeray
      1 c  Sm curd creamed cottage chee

      2 tb Milk

      1 tb Lemon juice

      2 ts Dijon mustard

      1 ts Onion powder

      1 ts Curry powder

   Place cottage cheese, milk and lemon juice in blender. Cover and blend on
  high speed about 1 min, stopping occasionally to scrape sides, until
  smooth. Add mustard, onion powder and curry powder. Cover and blend 1 min
  longer. Cover and refrigerate at least 1 hour. (But NO LONGER than 3 days.)
  Serve with raw vegetables. Yields: 1 cup dip Source: Betty Crocker Super
  Snacks