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Tangy Tomato Dip

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by 3 people

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Makes: 6 servings Prep 5 mins View Nutrition Facts

Ingredients

6 tablespoons light cottage cheese

1/4 cup sun-dried tomatoes in olive oil, drained well

1/4 cup light cream cheese

1 teaspoon fresh lemon juice

Dash garlic powder

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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