In a food processor, puree cottage cheese, yogurt and mayonnaise until very smooth and creamy.

Transfer to a bowl; stir in parsley, chives, dill, mustard, vinegar and hot pepper sauce to taste. Cover and refrigerate. *Tip: This dip makes a great dressing for pasta and potato salads. Store in a covered container in the fridge for up to 1 week. Yield: 2 cups. Typed in MMformat by cjhartlin@msn. Com