Tangy Roasted Red Pepper Dip
- 1 jar (12 ounce) roasted red peppers, drained, patted dry and coarsely chopped
- 1 cup Daisy Brand Cottage Cheese
- 1 small garlic clove, coarsely chopped
- 2 teaspoons red wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Basil, green onions or parsley for garnish
In a food processor, combine the red peppers, cottage cheese, garlic, vinegar, salt and pepper. Process until smooth and transfer to a small serving bowl. Refrigerate for several hours (or can be served immediately.) Garnish as desired. Serve with whole wheat pita chips, crackers, carrots, celery, or any other favorite vegetables. Makes about 1 ¾ cups dip. (7-8 servings)
Recipe courtesy www.DaisyBrandHealth.com