Makes 1 1/2 cups (360 ml)
Chill 2 hours
1/2 cup (120 ml) organic cottage cheese
1 Tbs. (15 ml) anchovy paste
4 springs parsley
1 tsp. (5 ml) Worcestershire
1/2 tsp. (2,5 ml) dry mustard
1 garlic glove, halved
1 Tbs. (15 ml) plain yogurt (almond-dairy free)
assorted organic raw vegetables
Blend all ingredients except yogurt and vegetables in a blender for 3-5 minutes. Stir in yogurt. Refrigerate about 2 hours. Serve with the raw vegetables.
