SALMON PARTY DIP:

1 cup non-fat or low-fat cottage cheese
1 cup non-fat or light sour cream
4 oz. smoked salmon, chopped (about 1/2 cup)
4 green onions (white and green parts), finely chopped (about 1/2 cup)
2 tsp. fresh lemon juice
1/4 tsp. garlic powder

Put cottage cheese in a food processor or blender. Puree for 30 seconds, or until smooth. Scrape into a medium bowl. Stir in remaining dip ingredients. Cover and refrigerate.

CABBAGE BOWL (OPTIONAL):

1 medium red cabbage (optional)
8 leaves curly leaf lettuce (optional)
1/4 tsp. paprika
2 medium green bell peppers, cut into 1-inch strips
2 medium red bell peppers, cut into 1-inch strips
2 medium yellow bell peppers, cut into 1-inch strips

Trim and core end of cabbage so cabbage will sit flat. Starting at top of cabbage, hollow out inside with a sharp knife and spoon.

To assemble, line a large platter with lettuce leaves. Place cabbage in center. Pour dip into cabbage and sprinkle with paprika. Arrange bell pepper strips around cabbage.

Cover with Saran or plastic wrap and refrigerate until serving time.

Makes 20 (2 tbsp.) servings.

Submitted by: Janette