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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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I adopted this from the Recipezaar account and made a couple additions after making it. Suggested items for dipping: tortilla chips, veggies, and/or bread sticks. Cooling time is included in cooking time. Ingredients:
1 cup cottage cheese |
1 (15 ounce) can chili with beans |
1 teaspoon ground cumin |
3 ounces sharp cheddar cheese, shredded |
1 teaspoon hot sauce |
1 tablespoon fresh lemon juice or 1 tablespoon fresh lime juice |
1/4 teaspoon paprika |
1/2 teaspoon mexican oregano |
16 ounces cream cheese, softened |
Directions:
1. Preheat oven to 350° F. Lightly grease a 1 1/2-quart casserole.
2. Cream the cottage cheese in a blender or food processor or with an electric mixer.
3. Stir in the chili, cumin, cheddar cheese, hot sauce, lemon or lime juice, paprika and oregano.
4. Transfer mixture to prepared casserole and bake for 30 minutes.
5. Let cool completely.
6. Beat cream cheese with a mixer or by hand then stir in cooled chili mixture.
7. Serve chilled or room temperature with dipper(s) of choice (I prefer tortilla chips).
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