Sun-dried Tomato Aioli Dip With Crudites
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | 1 | Servings | ||
INGREDIENTS
| 6 | Garlic cloves, peeled | |
| halved | ||
| 1/2 | t | Salt |
| 12 | Oil-packed sun-dried | |
| tomatoes drained patted | ||
| dry chopped | ||
| 2 | c | Nonfat cottage cheese |
| 2/3 | c | Plain nonfat yogurt |
| 1/2 | c | Low-fat mayonnaise |
| Assorted fresh vegetables | ||
| Servings |
INSTRUCTIONS
1998 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.) Serve aioli with vegetables. Per Serving (Aioli Only): calories, 47; total fat, 2 g; saturated fat, 0 g; cholesterol, 3 mg Bon Appétit Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 23,
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Nutrition (calculated from recipe ingredients)
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Calories: 494
Calories From Fat: 196
Total Fat: 22.4g
Cholesterol: 47.2mg
Sodium: 2246mg
Potassium: 480.9mg
Carbohydrates: 43.2g
Fiber: <1g
Sugar: 10.2g
Protein: 31.5g