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
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.
Scrape mixture into a bowl and serve with baked potato chips. The dip will keep in the refrigerator up to two days.
Servings Per Recipe: 6
PER SERVING: 162 cal., 5 g total fat (2 g sat. fat), 23 g carb. (2 g fiber), 5 g pro.