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Tangy Tomato Dip

Tangy Tomato Dip
Makes: 6  servings Prep 5 mins


  • 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


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.

From FitnessMagazine.com