Makes 10 servings. Difficulty
3 garlic cloves, roasted 6 oil-packed sun-dried tomatoes, drained and chopped 1 cup cottage cheese 1/4 cup plain yogurt 1/4 cup creme fraice or sour cream 1 Tablespoon fresh chives, chopped Salt and freshly ground black pepper to taste
Add the chopped sun-dried tomatoes to the roasted garlic and continue to mince until it results in a course paste.
In a food processor, process the cottage cheese, yogurt and sour cream until blended and smooth. Add the sun-dried tomato and garlic paste; process until thoroughly mixed. Stir in the chopped chives. Adjust seasonings to taste with salt and freshly ground black pepper. Serve immediately or chill for up to one day.
To roast the garlic, place garlic in the center of a square piece of aluminum foil. Drizzle with olive oil. Fold up the aluminum to create a packet; seal. Preheat the oven to 350 degrees F. Roast the garlic in the oven for 45 minutes to 1 hour or until the garlic cloves are very soft. Let cool. Squeeze the garlic cloves out from the skins.
This dip is great with fresh vegetables.
Variation: Add 1 tablespoon of fresh chopped basil to the dip.