roasted red pepper dip (Click picture to enlarge)

Roasted red pepper dip

Low fat dip for vegetables or crackers. Make at least 1 hour ahead.

If you want a bit more heat, use 1 tsp of Tabasco.

  • 8 oz jar roasted red peppers, drained
  • 1 Tbsp fresh basil, roughly chopped (or 1 tsp dried)
  • 1/2 tsp tabasco
  • 2 large cloves garlic
  • 1 cup low-fat cottage cheese
  • large pinch salt

Put everything in a food processor and process until all the ingredients are well-blended. You want everything finely chopped, but leave a little texture.

Serve as a dip with raw vegetables, crostini, or Melba crackers.

Servings: 2 cups

Credits: Adapted from DianasKitchen