1 teaspoon Knox Unflavored Gelatine 1/4 cup cold skim milk 3/4 cup skim milk, heated to boiling 1 container (8 oz.) 1% milkfat cottage cheese 1 tablespoon Dijon-style mustard or horseradish 1 teaspoon fresh dill* 1/4 teaspoon salt In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add remaining ingredients and process at high speed until blended. Pour into serving bowl; chill until set, about 2 hours. Before serving, stir until smooth. Serve with assorted crackers, bread sticks, cocktail breads, or your favorite blanched vegetables. Makes 2 cups dip. *Substitution: Use 1 tablespoon dried dill weed. |