Savory Sour Cream Spread

• 1 container (16 oz.) sour cream, divided
• 1 c. smooth and creamy small curd cottage cheese
• 3 eggs
• 3 pkg. (8 oz. each) cream cheese, softened
• 1/2 c. (2 oz.) grated Romano cheese
• 2 Tbsp. potato starch
• 2 cloves garlic, minced
• 1 Tbsp. each dried basil and oregano leaves
• 1 tsp. cracked pepper

1. Heat oven to 300u0b0.
2. Place cottage cheese and eggs in blender container; cover.
3. Blend on medium speed 30 seconds or until smooth, scraping down sides.
4. Beat cream cheese in large bowl until smooth.
5. Add cottage cheese mixture, 1 1/3 cups of the sour cream and remaining ingredients; beat until smooth.
6. Pour into greased 9-inch spring-form pan; place on cookie sheet.
7. Bake 60 to 70 minutes in lower third of oven until top just starts to brown. Turn oven off.
8. Leave pan in oven with door ajar 30 minutes. Remove from oven.
9. Cool on wire rack.
10. Cover.
11. Refrigerate at least 4 hours or overnight.

sour cream, smooth, eggs, cream cheese, romano cheese, potato starch, garlic, basil, cracked pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930773 (may not work)