MARIE'S HERBED COTTAGE CHEESE DIP AND CRUDITES

FOR THE DIP:
2 cups cottage cheese
2 tablespoons mayonnaise
1 heaping teaspoon Dijon mustard
1 tablespoon red wine vinegar
1/2 teaspoon freshly cracked black pepper
1 scant tablespoon chopped chives
1 scant tablespoon chopped dill
1 scant tablespoon chopped flat-leaf parsley
2 scallions, finely chopped
1 cucumber, peeled, halved lengthwise, seeded, and cut into tiny dice
2 small carrots, peeled and cut into tiny dice
2 celery stalks, cut into tiny dice
1/2 a red bell pepper, cored, seeded, and cut into tiny dice
FOR THE CRUDITES:
2 red bell peppers, cored, seeded and cut into 1/2-inch wide strips
4 carrots, peeled and cut into 3-by-1/2-inch strips
2 celery stalks, cut into 3-by-1/2-inch strips
2 cucumbers, peeled, halved lengthwise, seeded and cut into
3-by-1/2-inch strips

TO MAKE THE DIP:
Place all ingredients for the dip in a mixing bowl and stir to combine. Taste and adjust seasoning. This is even better on the second day, after flavors have a chance to marry.

Serve with crudites.

Servings: 8
Source: Frank's Stitt's Southern Table by Frank Stitt, Pat Conroy, and Christopher Hirscheimer