Summer-Friendly Light Veggie Dip and an easy fresh lunch

With local temperatures closing in on 40 after the humidex, the only appliance I want to use in my kitchen is the food processor. Likewise, this deep heat has me opting for effortless and cooling snacks like veggies and dip. Unfortunately, most store bought dips are full of lots of strange chemical compounds which, though delicious, probably shouldn't hang out in our bellies in too-large quantities. Luckily however, making your own veggie dip is easy, faster than going to the store, and ultimately probably even cheaper than the 4$ you'll shell out on something containing words you can't pronounce.

This dip is best if given time to sit in the fridge overnight. It's great on potatoes, (AND, I hear, steak) and probably on lots of other things. Right now I'm eating a bowl of baby spinach with a dollop of it: maybe it's the heat, but it's pretty delicious on just about everything.

In a food processor combine:
equal parts low-fat cottage cheese and plain yogurt (fat content of your choice - I'm on a full-fat low-sugar yogurt kick and am loving it)
as much washed and chopped fresh dill as you like (for a total of 1.5 cups of cc and yogurt, I used 3 tbsp)
a few dashes of onion powder or garlic powder or both, or none, to taste
crack some pepper in there and whip it up until combined!

Chill overnight.

Another great use for this dip is in a super quick satisfying cold veggie snack:

mix one generous dollop of dip into about half a cup of veggie ground round (meatless ground beef)
pour mixture on bed of fresh baby spinach, combine
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