Preparation:
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 |