Ingredients
- 475 gr chili with beans
- 120 gr cottage cheese
- 85 gr cheddar cheese
- 16 ml lemon juice
- 16 ml sauce (hot)
- 3 gr 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 3.75 cups of dip.
SUGGESTED DIPPERS: tortilla Chips, celery, Cucumber, Bread Sticks, Deli Meats, Pickled Baby Corn, carrots
