| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Dips | 1 | Servings | |
INGREDIENTS
| 1 | ts | Knox Unflavored Gelatine |
| 1/4 | c | Cold Skim Milk |
| 3/4 | c | Skim Milk, heated to boiling |
| 8 | oz | (1 container) 1% milkfat Cottage Cheese |
| 1 | tb | Dijon-style Mustard or horseradish |
| 1 | ts | Fresh Dill, or 1 Tablespoons dried |
| 1/4 | ts | Salt |
INSTRUCTIONS
In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add remaining ingredients and process at high speed until blended. Pour into serving bowl; chill until set, about 2 hours. Before serving, stir until smooth. Serve with assorted crackers, bread sticks, cocktail breads or your favorite blanched vegetables. Makes 2 cups dip. Posted to brand-name-recipes by P&S Gruenwald <sitm@ne.infi.net> on Feb 06, 1998
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