| 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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