Makes 10 servings. Difficulty
3 garlic cloves, minced 6 oil-packed sun-dried tomatoes, drained and chopped 1 cup cottage cheese 1/2 cup plain yogurt Salt and freshly ground black pepper to taste
Using the back side of a chef’s knife, smear the minced garlic. Add a pinch of salt to garlic and continue to smear garlic until it results in a paste (the salt will remove the bitter taste). Add chopped sun-dried tomatoes to garlic and continue to mince until it results in a course paste.
In a food processor, process cottage cheese and sour cream until blended and smooth. Add sun-dried tomato and garlic paste; process until thoroughly mixed. Adjust seasonings to taste with salt and freshly ground black pepper.
Serve immediately or chill for up to one day.
This dip is great with fresh vegetables.
Variation: Add 1 Tablespoon of fresh chopped basil to the dip.