1/4 cup each whole fresh basil and parsley leaves
1 cup nonfat cottage cheese
1/3 cup plain yogurt
2 tbsp fresh lemon juice
1 green onion, coarsely chopped
freshly ground black pepper
blanched asparagus spears
blanched baby carrots
raw or blanched sugar snap peas
green onions
garlic scapes

Blend herbs, cottage cheese, yogurt, and lemon juice in food processor or blender until smooth as possible. Add chopped green onion and pepper to taste; blend a few seconds longer. Arrange vegetables on a colorful platter. Cover dip and vegetables with plastic wrap and chill until ready to serve. Makes 11/4 cups dip.