California Onion Dip - cooking recipe

Ingredients

1/4 cup skim milk
2 tablespoons low sodium beef broth
1 (8 ounce) cup unsalted dry-curd cottage cheese
2 teaspoons fresh lemon juice
2 teaspoons vermouth or 2 teaspoons dry white wine
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 cup chopped green onion, , including greens

Preparation

Place milk and beef broth in a blender or a food processor fitted with a metal blade.
Process until thoroughly mixed.
Add all other ingredients except onion flakes and process at high speed until smooth.
Stir in onion.
Refrigerate at least one hour.
Serve with raw vegetables, no salt added potato chips, or toast strips.
Dip lasts at least 3 days in fridge (maybe longer, but my family ate the last of it on the 3rd day, so I don't know!).