Ingredients
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)
Instructions
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.
Recipe provieded by PWLC Lincoln http://pwlclincoln.com/