Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          low-fat or nonfat cottage cheese
   1                    carrot -- peeled
                        =and sliced in rounds
   2      tablespoons   chopped scallions
     1/2  cup           parsley leaves
   1      tablespoon    apple-cider vinegar -- (1 to 2)
                        OR rice-wine vinegar
                        freshly ground black pepper

Preparation:

Recipe by: San Diego Union-Tribune In a blender or food processor, combine cottage cheese, carrot, scallions, parsley, and 1 tablespoon vinegar. Blend until smooth. Adjust seasoning with pepper and the additional tablespoon of vinegar, if desired. Dip may be made in advance and refrigerated, covered, up to a day in advance. Serve with raw vegetables. 10 servings.