Recipe: Sun-dried Tomato Dip (blender or food processor)

SUN-DRIED TOMATO DIP

"The lineup of sun-dried tomatoes, garlic, and Italian seasoning makes this dip a surefire crowd pleaser. It's especially good with raw celery, carrots, cucumbers, broccoli, and cauliflower."

1/2 cup boiling water
18 dry-packed sun-dried tomato halves
1 cup low-fat cottage cheese, undrained
1/2 cup fat-free or low-fat plain yogurt
2 tablespoons fat-free, cholesterol-free, or light, reduced-calorie mayonnaise dressing
1 to 2 medium garlic cloves or 1/2 to 1 teaspoon bottled minced garlic
2 medium green onions (green and white parts)
1/2 teaspoon salt-free Italian seasoning, crumbled
1/2 to 1 teaspoon dried basil, crumbled
1/8 teaspoon pepper
1/8 teaspoon salt

In a small bowl, combine the water and tomatoes. Let stand for 10 to 15 minutes, or until softened.

Meanwhile, in a food processor or blender, process the cottage cheese, yogurt, mayonnaise, and garlic until smooth. Transfer to a small bowl.

Slice the green onions. Add to the cottage cheese mixture. Stir in the Italian seasoning, basil, pepper, and salt.

Drain and finely chop the tomatoes. Stir into the cottage cheese mixture.

Cover and refrigerate for 2 to 48 hours. Stir before serving.

COOK'S TIP:
You can use fat-free cottage cheese instead of low fat, but the texture of the dip won't be quite as pleasing.

Serves 12; 2 tablespoons per serving

Per serving: Calories 37, Total Fat 0.5 g, Saturated 0 g, Polyunsaturated 0 g, Monounsaturated 0 g, Cholesterol 1 mg, Sodium 130 mg, Carbohydrate 5 g, Fiber 1 g, Protein 4 g

Excerpted from American Heart Association Low-Calorie Cookbook by American Heart Association
Copyright 2003 by American Heart Association. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.