Creamy Cucumber Mousse

• 5 Tbsp. red wine vinegar
• 2 c. cucumber, peeled and diced
• 1 envelope unflavored gelatin
• 1/4 c. water
• 1 c. sour cream
• 1 (8 oz.) pkg. softened cream cheese
• 1/2 lb. creamed cottage cheese
• 1/4 c. chopped parsley
• 2 Tbsp. chopped onion
• 1 Tbsp. chopped chives
• 1/2 tsp. sugar
• salt and pepper to taste

1. Mix cucumber, 1 tablespoon salt and 3 tablespoons vinegar, let stand one hour.
2. Drain thoroughly.
3. Sprinkle gelatin over water and let stand 5 minutes.
4. Heat over low heat, stirring constantly, until gelatin dissolves.
5. Whisk gelatin into sour cream.
6. Beat cream cheese with cottage cheese, using electric mixer.
7. Gradually beat in sour cream mix.
8. Stir in cucumber, parsley, chives, onion, sugar and remaining vinegar.
9. Season with salt and pepper.
10. Pour into lightly oiled 5-cup mold and chill until set, about 4 hours. Unmold and serve with crackers.

red wine vinegar, cucumber, unflavored gelatin, water, sour cream, cream cheese, cottage cheese, parsley, onion, chives, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204015 (may not work)