A more nutritious variation on a classic, this recipe scored high with the Formula taste testers! For an "easy on board" way to eat veggies and dip without spills, place the dip in the bottom of a plastic, wide-rimmed cup and "sink" the veggies on top.
1 8-ounce - Package reduced fat cream cheese, softened
1-1/2 cups - Lowfat cottage cheese
1/4 cup - Sour cream
1 1-ounce - Package ranch dip mix
1 tablespoon - Dried dill weed
1/3 cup - Skim milk
Combine all ingredients except milk in a food processor and process until smooth and creamy. Add milk and process just until blended. Store covered in refrigerator.
Substitute "yogurt cheese" for cottage cheese and omit sour cream. To make yogurt cheese, place a coffee filter in a strainer over an empty bowl. Spoon 12 ounces plain yogurt into strainer. Cover and refrigerate for two hours. The "yogurt cheese" will be thick and creamy. Discard liquid drained into bowl.