Cottage cheese, sour cream and light salad mayonnaise are mixed together and seasoned with salt, freshly ground pepper, ground cumin, sweet paprika powder and hot mustard. Finally, add the finely chopped onion and chopped parsley.
You can serve the dip in a bowl or in a bell pepper. To do this, the pod is washed thoroughly and cut into a jagged shape underneath the stem.
The lid and most of the kernels can be easily removed and the peppers can be filled with the dip.
The dip is great to prepare and tastes even better if it can sit for a few hours. It stays fresh in the refrigerator for up to 2 days.