DILL CHEESE DIP FOR ARTICHOKES
1 c. cottage cheese
13 oz. pkg. cream cheese,
1/2 c. shredded Cheddar cheese
1 Tbsp. minced onion
1/4 c. chopped dill pickles
1/4 tsp. salt
1/4 tsp. paprika
1 tsp. minced parsley
Strip off tough, outer leaves from artichokes and cut off stem to within 1 inch of base.
Cook artichokes in 2 to 3 inches of boiling salted water, 20 to 45 minutes or until done.
Lay upside down to drain.
Cool, then chill thoroughly.
Combine cottage cheese, cream cheese and Cheddar cheese with onion, pickles, salt, paprika and parsley.
Serve as dip for cooked, chilled artichokes.
Note: Blend cheese mixture in blender until very
smooth, if desired.
This dip also good with other raw veggies.