Country Herb Dip
- 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
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 on Feb 06,
1998
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
1998
