This recipe came from Betty Stone (my nephews' and niece's - Caleb, Josiah and Abigail - grandma). It is a good veggie dip and beats all those mixes out on the market today!
1 c. sour cream
4 oz. (1/4 c) small curd cottage cheese (I usually add a little more)
1 Tbsp. dried onion flakes
1 Tbsp. dried parsley
1 Tbsp. dried dill
1 tsp. seasoning salt (use less if dipping chips or crackers)
Mix and refrigerate overnight. Great for fresh veggies and crackers.
Makes 2 1/2 cups.