2/3 cup
cottage cheese
¼ cup milk
1 ½ tsp
parsley
¼ tsp
garlic powder
½ tsp dill
¼ tsp
kosher salt
Directions:
1. Mix: Add all ingredients to a blender
or food processor and mix until smooth.
2. Store: We like to store this in an old
honey bottle and date it, so we know when it expires. It will keep until the
milk and/or cottage cheese expires.
Notes:
You could
easily double this recipe. We just don’t use it fast enough to need to.
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