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Title: Roasted Red Pepper Dip
Categories: Appetizer Dip Lowcal
Yield: 2 Cups
| 7 | oz | Roasted red peppers; well drained (1 jar) |
| 1 | ts | Dried basil leaves |
| 1 | ts | Hot pepper sauce |
| 1 | lg | Garlic clove; crushed |
| 1 | c | Fat free cottage cheese |
| Fresh basil sprig; garnish |
In food procesor, blend red peppers, dried basil, hot pepper sauce, and garlic until chopped. Add cottage cheese; process. Chill 1 hr. Garnish with fresh basil. Serve as a dip with fresh vegetables.
Source: TPA Trib, 1992
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