Tuesday, October 6, 2009

Roasted Pepper Veggie Dip

1 jar (12 oz.) roasted red peppers, well drained
1 garlic clove, minced
1 cup sour cream
1/2 cup mayonnaise
2 Tbl. chopped parsley
1 cup cottage cheese

In a food processor combine peppers and garlic. Process until smooth. Add sour cream, mayonnaise, parsley and pulse to combine. Add cottage cheese and pulse until well blended. Serve with raw veggies.

Changes - add a little dill or other herb that you might like. To do this, mix full recipe, take out a spoon full, add your other herbs, mix and taste. This will tell you if your added flavors will compliment or destroy the flavor of your dip. You can also increase the amount of garlic if you want. And for added texture, add a few finely chopped nuts.

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