2 c. lowfat cottage cheese (no more than 2% butterfat)
2 tbsp. tarragon vinegar
1 tbsp. finely chopped green onion
1 tbsp. snipped parsley
1 tsp. snipped fresh mint
1/2 tsp. dried dill weed
Dash freshly ground pepper
4 c. fresh vegetable dippers
Radishes

Broccoli, carrots, cauliflower, celery, cucumber, mushrooms, cherry tomatoes, zucchini, green onion and green pepper

In blender combine cottage cheese and vinegar. Cover, blend until smooth. Stir in onion, parsley, mint, dried dill weed and pepper. Cover and chill thoroughly. If desired, garnish with fresh dill weed. Serve dip with vegetable dippers and radishes. Makes 8 servings. One serving (1/4 cup dip and 1/2 cup vegetables, except radishes, which can be eaten in any amount) equals: 1 lean meat exchange and 1 vegetable exchange.