Roasted Red Pepper Dip
- Yield: 3 cups
- 1 (10-ounce) jar roasted red bell peppers, drained
- 1tablespoon olive oil
- 1 (16-ounce) container reduced fat cottage cheese or silken tofu
- 1 garlic clove, minced
- 2tablespoons chopped fresh basil
- 1/4teaspoon salt
- Freshly ground black pepper
- Place peppers, oil, cottage cheese and garlic in a food processor or blender. Blend until very smooth. Stir in basil, salt and pepper.
Recipe by Holly Clegg.