Garlic and Herb Dip

A dipping sauce that can also be adapted to work as a sauce with pitas and chicken salad.  Just swap the amounts of yogurt and cottage cheese, it makes a thinner sauce and works very well with pitas.

The sauce never tastes the same twice, because I don’t actually measure the spices I put in, but the recipe is a guideline for what can possibly go into the sauce.  Chives also work well in the sauce.  If you don’t have some of the spices, they can be left out too.  Just taste until it’s right for you.

Ingredients
1 tub smooth cottage cheese (creamed, low fat, or fat free)
30 ml (2 T) mayonnaise
60 ml (4 T) plain yoghurt
10 ml (2 t) sweet mustard
1 ml (¼ t) onion powder
2.5 ml (½ t) garlic salt
2.5 ml (½ t) Aromat
2.5 ml (½ t) Ina Paarman Garlic and Herb Spice
2.5 ml (½ t) mixed herbs
pinch of celery salt

Method
Mix all the ingredients together.  Will keep in the fridge for a few days.

Serve with chips, or fresh vegetables such as celery, carrots, and cucumber.