Texas Chili Dip

Name: Texas Chili Dip
Yield: Makes 2⅔ cups
Ingredients: 2 tblsp. lemon juice; 2 tblsp. chopped chili peppers, fresh or canned, or bottled hot-pepper sauce; 1 (15½ oz.) can chili with beans; 1 c. creamed cottage cheese

Preparation info

Makes
2⅔ cups

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Watch men and boys dip into this—they’ll like that hot chili taste

Ingredients

1 (15½ oz.) can chili with beans
1 c. creamed cottage cheese

Sauce
Starter
Gluten-free
Vegetarian

Method

Turn chili, cottage cheese And peppers into mixer bowl; beat together at low speed until blended, adding lemon juice. (If you use hot-pepper sauce, sometimes called taco sauce, omit chopped peppers and add sauce with lemon juice.)
Chill about 4 hours. Serve as a dip for cucumber slices, cauliflowerets, celery and carrot sticks, or with toasted wedges of cornmeal