Name: Sun-Dried Tomato Aïoli Dip with Crudites
Yield: Serves 20
Ingredients: 6 garlic cloves, peeled, halved; 1/2 teaspoon salt; 12 oil-packed sun-dried tomatoes, drained, patted dry, chopped; 2 cups nonfat cottage cheese; 2/3 cup plain nonfat yogurt; 1/2 cup low-fat mayonnaise; Assorted fresh vegetables

Recipe information

Yield
Serves 20

Ingredients

6 garlic cloves, peeled, halved

1/2 teaspoon salt

12 oil-packed sun-dried tomatoes, drained, patted dry, chopped

2 cups nonfat cottage cheese

2/3 cup plain nonfat yogurt

1/2 cup low-fat mayonnaise

Assorted fresh vegetables

Preparation

Step 1
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.)
Step 2
Serve aioli with vegetables.

Nutrition Per Serving

Per Serving (Aioli Only): calories

47; total fat

2 g; saturated fat

0 g; cholesterol

3 mg

#### Nutritional analysis provided by Bon Appétit

TagsDip Sun-Dried Tomato Tomato Vegetable Cheese Dairy Starter Dinner Gluten Free Nut Free Vegetarian Quick Easy No-Cook Food Processor Bon Appétit

Recipe notes

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