Texas Chili Dip - cooking recipe

Ingredients

1 (15 1/2 oz.) can chili (with beans)
1 c. creamed cottage cheese
1 Tbsp. chopped chili peppers (fresh or canned) or bottled hot-pepper sauce (taco sauce)
2 Tbsp. lemon juice

Preparation

Turn chili, cottage cheese and peppers into mixer bowl; beat together at low speed until blended, adding lemon juice.
If you use hot sauce, omit chopped peppers and add sauce with lemon juice.
Chill about 4 hours.
Serve as a dip for cucumber slices, cauliflower, celery and carrot sticks or with toasted wedges of cornmeal tortillas.
Makes about 2 2/3 cups.