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.