This is a great, easy, nutritional dip I make and keep in the fridge for ready to eat meals.

1 pkg of ranch dressing (dry ingredient found in salad dressing dept at store)
8 oz of cottage cheese (16oz if you omit the tofu)
1 lb of soft (silken) tofu (if you choose not to use sour cream, or mayo)
1 cup of mayo (if you omit the tofu)
1/2 cup of sour cream (if you omit the tofu)
1/2 cup of chopped green onions (green part only)

In a bowl, put all ingredients and beat with beater or boat motor until perfectly smooth. (get rid of lumps from cottage cheese).

portion out in small containers and chill for at least an hour.

Eat this with chicken wings, pork rinds, put on salad, use for cut up veggies.

This recipe using the tofu and not the mayo and sour cream will be 3 grs per 3/4 cup for a meal.
This recipe omitting the tofu and using the sour cream and mayo will be 3.5 grs per 3/4 cup for a meal.