Sun-dried tomato aioli dip with crudites
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Garlic cloves; peeled, halved | |
| ½ | teaspoon | Salt |
| 12 | Oil-packed sun-dried tomatoes; drained, patted dry, chopped | |
| 2 | cups | Nonfat cottage cheese |
| ⅔ | cup | Plain nonfat yogurt |
| ½ | cup | Low-fat mayonnaise |
| Assorted fresh vegetables | ||
Directions
Place garlic on cutting board. Sprinkle with ½ teaspoon salt. Using flat side of knife, crush garlic. Add sun-dried tomatoes; mince to coarse paste.
Puree cottage cheese in processor. Add yogurt and mayonnaise and blend well. Add garlic paste; process to blend. Season with salt. (Can be made 1 day ahead. Chill.)
Serve aioli with vegetables.
20 Servings
Per Serving (Aioli Only): calories, 47; total fat, 2 g; saturated fat, 0 g; cholesterol, 3 mg
Bon Appétit
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 23, 1998