• 2 tbsp. skim milk
• 1 tbsp. lemon juice
• 1 c. low fat cottage cheese
• 1/8 tsp. black pepper
• 2 tbsp. chopped chives

Place milk, juice, cottage cheese and pepper in blender container. Cover and process on High until smooth. Stir in chives. Serve over hot baked potatoes. Makes 1 cup.Use baked Potato Topper as a dip for fresh vegetables or baked potato spears. To make potato spears, cut potatoes lengthwise into thick slices; cut slices into strips. Brush with melted butter; season to taste. Place on baking sheet. Bake at 375°F, 30-40 minutes or until tender and golden brown.