COTTAGE CHEESE DIPS

1 pound creamed cottage cheese
1 to 3 tablespoons milk
3/4 teaspoon salt
Dash of pepper

In blender or food processor whirl cottage cheese and just enough milk for smooth and creamy consistency. Add salt and pepper. Store covered in refrigerator up to 1 week.

VARIATIONS:

CHIVE DIP:
Stir 3 tablespoons snipped chives into cheese dip. Chill several hours to blend flavors.

SAVORY PARMESAN DIP:
Stir 1/4 cup grated Parmesan and 1/2 teaspoon oregano into cheese dip. Chill several hours to blend flavors.

CLAM DIP:
Whirl 1 small onion, cut up, with cheese dip. Stir in 1 (6 to 8 ounce) can minced or chopped clams, drained. Chill several hours to blend flavors.

TUNA DIP:
Whirl 1 (6 3/4 to 7 1/2 ounce) can tuna, drained, with cheese dip. Stir in 1 teaspoon dillweed and 1 teaspoon lemon juice. Chill several hours to blend flavors.

CAVIAR DIP:
Whirl or stir 1 (2 ounce) jar red-salmon caviar into cheese dip. Chill several hours to blend flavors.

Basic recipe makes 2 cups
From: Recipelink.com
Source: Woman's Day magazine, January 9, 1978