¼ C of sundried tomatoes

8 oz. of low fat yogurt

1 C low fat cottage cheese

5 dashes of hot sauce (optional)

Dash of salt

½ tsp. of ground pepper

1 ½ C green onion – sliced

4 TB of pine nuts (toasted)

1 tsp. of basil leaves (finely chopped)


Puree low fat cottage cheese, yogurt, tomatoes, hot sauce, salt & pepper in a food processor. Add green onion and pulse twice. Add basil & pine nuts and continue to mix well. Serve at room temperature with PWLC honey mustard bites.