Sun-Dried Tomato Aïoli Dip with Crudites |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
6 garlic cloves, peeled, halved |
1/2 teaspoon salt |
12 oil-packed sun-dried tomatoes, drained, patted dry, chopped |
2 cups nonfat cottage cheese |
2/3 cup plain nonfat yogurt |
1/2 cup low-fat mayonnaise |
assorted fresh vegetables |
Directions:
1. Place garlic on cutting board. Sprinkle with 1/2 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.)
2. Serve aioli with vegetables.
3. Per Serving (Aioli Only): calories, 47; total fat, 2 g; saturated fat, 0 g; cholesterol, 3 mg Nutritional analysis provided by Bon Appétit
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