1 cup cottage cheese
15 oz chili with beans, can
1 tablespoon hot sauce
1 tablespoon lemon juice
1 1/2 teaspoon cumin, ground
3/4 cup cheddar cheese, sharp, shredded
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
