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Southwestern Chili Dip




Source of Recipe


unknown


List of Ingredients




16 ounces fat free small curd cottage cheese
1/3 cup chili sauce
1 tablespoon Worcestershire sauce
1/2 onion minced
2 tablespoons pickle relish
1 teaspoon chili powder to taste
1/2 teaspoon cumin to taste

1. Place cottage cheese in a large yogurt drainer or cheesecloth lined sieve. Place over a bowl, and refrigerate. Drain cottage cheese for about two hours. 2. Place drained cottage cheese in a food processor and process until smooth and lump free. Add chili sauce, Worcestershire sauce, onion and relish. Process until thoroughly mixed. Mix in seasonings to taste. 3. Serve with vegetables, chips, or pita bread.

Yield: 6 Servings Per serving: (3.6 ounces. Not including vegetables, chips, or pita bread.) Calories 65; Fat 0.2 gms; Saturated Fat 0 gms; Cholesterol 6 mg; Sodium 301 mg; Carbohydrate 6 gms; Fiber 0.4 gm; Sugars 3.5 gms; Protein 9.6 gms; VItamin A 182 RE's; Vitamin C 5.4 mgs; Calcium 46 mgs; Iron 0.4 mgs. This recipe is 3% fat.

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Recipe