Ingredients
- 15 oz chili with beans
- 1 cup cottage cheese
- 3/4 cup cheddar cheese
- 1 tablespoon lemon juice
- 1 tablespoon sauce (hot)
- 1 1/2 teaspoon cumin
Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend the chili in, mixing well. Add the hot sauce, lemon juice and cumin. Pour into a bowl and blend in the cheddar cheese, reserving a little for a garnish. Cover and chill.
Makes about 3 3/4 cups of dip.
SUGGESTED DIPPERS: tortilla Chips, celery, Cucumber, Bread Sticks, Deli Meats, Pickled Baby Corn, carrots
