Dee Heidebrecht, Elkland, MO

Dee says, "My two teenage boys (17 & 14) love this dip so much that I taught them to make it on their own. Otherwise, I would have been forever in dip production instead of quilt production. Also, it is comforting to know that they would be able to fend for themselves. I really do not remember where I first had this but it is addictive!"

1 12 oz small-curd cottage cheese (drain excess whey if necessary)
1 green pepper chopped fine
1 bunch (5-6) green scallion onions chopped fine (including part of the green stalk)
1 large tomato chopped
1-2 (or to taste) pickled jalapeno peppers with seeds removed chopped VERY fine

Combine all the above ingredients and serve with Mexican style corn chips (I like Tostitos the best). Be sure to use the two handed method for dipping - one hand scoops and the other is your drip plate. Also - the longer it stands-the more potent the jalapeno so you may have to experiment with your own HOT taste buds. ENJOY!

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