Amount
Ingredient
Preparation



1
cup
cottage cheese





15
ounces
chili

can



1
tablespoon
hot sauce





1
tablespoon
lemon juice





1 1/2
teaspoon
cumin

ground



3/4
cups
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