Yield: 2/3 cup.
1 jar (7 ounces) roasted red peppers, drained
1 tablespoon balsamic vinegar
1/3 cup low-fat cottage cheese
2 cloves garlic, minced
salt and pepper to taste
COMBINE the roasted peppers and vinegar in a food processor. Puree until smooth! ADD the cottage cheese, garlic, salt, and pepper and process until smooth! SERVE with vegetable crudite and/or pita triangles.
Bon Apetit
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