1 lb. low fat cottage cheese
Dash of skim milk, if needed
6 oz. Cheddar cheese, shredded
1/4 c. onion, grated
1 lb. Dijon mustard
Dash of Worcestershire sauce
Dash of Tabasco sauce
2 tsp. celery salt

Put cottage cheese into container of blender and blend until smooth. Add skim milk if necessary to bring to a sour cream consistency. Add Cheddar cheese, onion and seasoning and blend until smooth. Makes 3 cups of dip at 20 calories per tablespoon. Use on vegetable cheese sauce or potatoes.