1 c. lg. curd cottage cheese
1 tbsp. whole grain mustard
2 tsp. curry powder
1 tbsp. lemon juice
pinch of pepper, preferably cayenne
1/4 tsp. salt
1 tbsp. fresh chives or chopped fresh dill (1/2 tsp. dried can be substituted)

Place the cottage cheese in a blender or food processor fitted with the steel blade, and puree until smooth. Add the mustard, curry powder, lemon juice, pepper and salt, and puree again to mix well. Scrape into a bowl, and stir in the chives or dill. Serve well chilled.

Note: The dip can be made up to 2 days ahead and refrigerated, tightly covered with plastic wrap. The dip may stiffen if refrigerated, beat in a few tablespoons of milk or cream if that occurs. Also, the curry powder will become stronger, so use only 1 teaspoon if making the dip in advance. Makes 1 cup.