Preparation / Directions:
Slice the top off the rye loaf and carve out the center, reserving the bread and leaving the crust wall thich enough that the loaf can stand on its own as a receptacle for the dip.
For the dip, beat together the cottage and feta cheeses until smooth. Mix in the garlic, dill, scallions, oregano, pepper, and lemon juice until well blended. Chill until ready to use.
Fill the bread bowl with the chilled dip. Cut the reserved bread into cubes to serve alongside the spread, with steamed and raw vegetables such as broccoli and cauliflower flowerets, snow peas, lightly steamed; carrot sticks, and cherry tomatoes. This recipe provides enough dip to serve 12 to 16.
Recipe Source: VEGETARIAN ENTERTAINING by Diana Shaw