Spicy Vegetable Dip
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Spicy Vegetable Dip
Karen Thackeray
1 c Sm curd creamed cottage chee
2 tb Milk
1 tb Lemon juice
2 ts Dijon mustard
1 ts Onion powder
1 ts Curry powder
Place cottage cheese, milk and lemon juice in blender. Cover and blend on high speed about 1 min, stopping occasionally to scrape sides, until smooth. Add mustard, onion powder and curry powder. Cover and blend 1 min longer. Cover and refrigerate at least 1 hour. (But NO LONGER than 3 days. ) Serve with raw vegetables.
Yields: 1 cup dip
From: Betty Crocker Super Snacks
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