While perfect with celery, this dip is marvelous with any crudités.
8 celery stalks with leaves
1 pound fat-free cottage cheese
3/4 cup (3 ounces) crumbled Roquefort or other blue cheese
1/8 teaspoon freshly ground black pepper
How to Make It
Finely chop 2 tablespoons celery leaves, reserving stalks.
Place the celery leaves, cottage cheese, blue cheese, and pepper in a blender or food processor, and process for 1 1/2 minutes or until smooth. Spoon cheese mixture into a bowl; cover and chill for 1 hour. Cut the celery stalks into sticks or as desired. Serve with mousse.