CREAMY MUSTARD-HERB DRESSING

CREAMY MUSTARD-HERB DRESSING image

Yield 1 cup (approx.)

Number Of Ingredients 11

1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 tablespoon fresh chives, coarsely chopped or torn
1 tablespoon dill, coarsely chopped or torn
2 tablespoons fresh italian (flat leaf) parsley, removed from stems
1 heaping tablespoon grainy mustard (I use inglehoffer "full strength" stone ground)
2-3 anchovy fillets (oil packed)
1 clove garlic
fresh ground black pepper, to taste
1/2 cup lowfat small curd cottage cheese
1/4 cup buttermilk

Steps:

Combine herbs, garlic, anchovies, mustard, vinegar and lemon juice in food processor and pulse until just pureed. Scrape down bowl, add cottage cheese and buttermilk, and pulse until smooth. Dressing will still have a slightly lumpy consistency as the curds in the cottage cheese won't really puree, but just be cut into finer and finer dice. To adjust: For a thicker dip add more cottage cheese a tablespoon at a time. If desired, increase the lemon juice and vinegar together a teaspoon at a time. Herbs, particularly the dill and garlic, should be adjusted to taste. If making a dip, the dill in particular can be increased quite a bit with very good results.