Title: Sun-Dried Tomato Aioli Dip with Crudites
Categories: None
Yield: 1 Servings

6 Garlic cloves; peeled,
-halved
1/2 ts 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

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.

20 Servings

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 on Feb 23, 1998