Categories: Appetizers, Cheese, Dips, Vegetables 
      Yield: 4 servings 
  
      1 c  Cottage Cheese 
     15 oz Chili With Beans; 1 can 
      1 tb Hot Sauce 
      1 tb Lemon Juice 
  1 1/2 t  Cumin; Ground 
    3/4 c  Cheddar; 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