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Ingredients Jump to Instructions ↓

  1. 1/4 cup (30g) dehydrated sun-dried tomatoes

  2. clove garlic, crushed

  3. 200g tub low-fat cottage cheese

  4. 1 green onion (green shallot), sliced thinly

  5. 1 tablespoon finely chopped black olives

  6. 2 tablespoons chopped fresh basil

  7. salt and freshly ground black pepper, to taste

  8. NOTE: This recipe makes 1 cup and can be made several hours ahead.

Instructions Jump to Ingredients ↑

  1. Place the tomatoes in a small heatproof bowl and cover with boiling water; stand for 15 minutes. Drain then pat dry on absorbent paper. Chop tomatoes finely.

  2. Blend or process the garlic, tomatoes and cheese until smooth. Transfer to a bowl and stir in onion, olives and basil.

  3. Season to taste with salt and black pepper.

  4. Serve with vegetable sticks or crusty bread, if desired.

  5. Not suitable to freeze.

  6. Photography by Brett Stevens.

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