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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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This came from Fitness magazine. I have not tried this, just posting for safe keeping. Ingredients:
6 tablespoons light cottage cheese |
1/4 cup sun-dried tomato packed in oil, well drained |
1/4 cup light cream cheese |
1 teaspoon fresh lemon juice |
1 dash garlic powder |
1 dash hot sauce (optional) |
2 -4 tablespoons buttermilk |
baked potato chips |
Directions:
1. In a food processor, combine the cottage cheese, sun-dried tomatoes, cream cheese, lemon juice, garlic powder and hot sauce if using. Pulse until mixture forms a slightly textured dip, adding buttermilk to thin as desired.
2. Scrape mixture into a bowl and serve with baked potato chips. The dip will keep in the refrigerator up to two days.
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