Guest guest Posted June 25, 2000 Report Share Posted June 25, 2000 * Exported from MasterCook * Sun-Dried Tomato Aioli Dip With Crudites Recipe By :Bon Appétit, February 1996 Serving Size : 20 Preparation Time :0:00 Categories : Appetizers & Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 garlic cloves -- peeled and 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 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. Serves 20. A Cook from Riverside, CA on 12/15/99 Made this for a Christmas party and everyone thought it was yummy. Easy, too. Callista ( rshap18049 ) from New Jersey on 07/01/99 I found the dip too tangy from the yogurt. The next time I made it, I decreased the amount of yogurt and increased the amount of mayo and it was better. Vicki Oseland ( vikio ) from Running Springs, CA on 06/22/99 This is sure to become a recipe that I will use often. It was absolutely delicious! S(Formatted by): " Peggy <mzw.privat on 11 Jun 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 51 Calories (kcal); 2g Total Fat; (31% calories from fat); 4g Protein; 5g Carbohydrate; 3mg Cholesterol; 154mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Quote Link to comment Share on other sites More sharing options...
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