Dip for Vegetables

2 cups cottage cheese (1 pint)
1 medium onion, chopped
2 green onions, chopped
Salt, white pepper, parsley, paprika

Process cheese and onions in blender or food processor until smooth.  Season to taste with salt and pepper.  Place in serving bowl.  Sprinkle with chopped parsley and paprika in decorative pattern.  Cut raw vegetables in dipping-size pieces and arrange around the bowl of dip on a large platter.  Vegetable suggestions:  Carrots, celery, green pepper strips, cherry tomatoes, raw turnips, parsnips, radishes, snow peas, zucchini, green onions, cucumber spears, mushrooms.

 Dips are so common these days, but back in the 1960s when I first tasted this dip at a legal secretaries' convention in Bradenton, I thought it was very "mod" with all the beautiful vegetables on the plate.