6 hard boiled eggs
1/2 c. lowfat cottage cheese
1/3 c. skim milk
1/2 tsp. salt
2 tsp. onion flakes
1/2 tsp. basil
1/2 tsp. prepared mustard
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper

Combine all ingredients in a 5 cup blender or work bowl to process or until mixture is creamy, stopping occasionally to scrape down sides of container. Store covered in refrigerator. Keeps 5 to 6 days.