Recipe: Vermont Dip and Pimiento Cheese Dip (using cottage cheese and cheddar)

VERMONT DIP

1 cup cottage cheese
1 cup cheddar cheese cubes, room temperature
1/2 cup half and half
1 (3 oz.) pkg. cream cheese, cubed, room temperature
1/2 tsp. salt
1/8 tsp. paprika

In blender or food processor, blend all ingredients together for minute.

Serve with apple slices or raw vegetables.

---

PIMIENTO CHEESE DIP

1 cup dry curd low fat cottage cheese
1 cup non-fat plain yogurt
1 (4 oz.) jar pimientos, thoroughly drained
1 tsp. onion powder
1/2 cup shredded sharp cheddar cheese (2 oz.)

Place all ingredients except cheddar cheese in food processor fitted with steel blade or blender. Cover and process until smooth, about 1 minute.

Add cheese; cover and process about 15 seconds longer. Cover and refrigerate at least 1 hour.

Serve with fresh vegetables or pretzels if desired.