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


  1. Place peppers, oil, cottage cheese and garlic in a food processor or blender. Blend until very smooth. Stir in basil, salt and pepper.


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