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Categories:Viewed: 27 - Published at: 2 years ago
Ingredients
- 6 tablespoons light cottage cheese
- 14 cup sun-dried tomato packed in oil, well drained
- 14 cup light cream cheese
- 1 teaspoon fresh lemon juice
- 1 dash garlic powder
- 1 dash hot sauce (optional)
- 2 -4 tablespoons buttermilk
- baked potato chips
Method
- 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.
