Cottage Cheese Dip |
| Name: |
Christine Collins-Jett |
| Base: |
Bolling AFB |
| Recipe: |
Cottage Cheese Dip
1 container cottage cheese (16 ounces, small curd)
1 8 ounce cream cheese (softened)
1 Tablespoon mayo
1 dash Worcestershire sauce
1 dash black pepper
1 dash salt
Chop Fine:
1 onion
1 clove garlic
1 green pepper
Blend all together and sit overnight in fridge to blend all flavors. You can use light mayo, cream cheese and cottage cheese. Also you can add carrots and change the color of the pepper for variety. |
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