Recipe: Garden Fresh Dip

Garden Fresh Dip
rec.food.cooking/sf/1996
Makes about 2 1/2 cups

I must have gotten this recipe off a box of pretzel chips, because the recipe suggests serving this dip with them.

1 1/2 cups low fat cottage cheese
1/2 cup plain low fat yogurt
1 medium tomato, seeded and finely chopped (about 1/2 cup)
1/4 sliced scallions
2 tablespoons chopped parsley
2 teaspoons horseradish

In blender or food processor container, blend cottage cheese and yogurt until smooth. Stir in tomato, scallions, parsley and horseradish. Cover; chill 1 hour. Serve as a dip.