Roasted Red Pepper Dip
|Unflavored gelatin envelope||1 (Knox)|
|Cold skim milk||1⁄2 Cup (8 tbs)|
|Skim milk||1 Cup (16 tbs), heated to boiling|
|1% fat cottage cheese||8 Ounce (1 Container)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped garlic||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Roasted red peppers||7 Ounce, drained and chopped (1 Jar)|
|Fresh basil leaves||1 Cup (16 tbs), chopped (Loosely Packed)|
Substitution: Use 1 cup chopped fresh parsley plus 1 teaspoon dried basil.
Use toasted French or Italian bread cubes, breadsticks or assorted cut-up vegetables.
In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes.
Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes.
Add cheeses, garlic, salt and black pepper; process at high speed until smooth, about 1 minute.
Pour into 1-quart bowl; stir in red peppers and basil.
Chill until set, about 3 hours.
Beat with wire whisk or rotary beater until smooth.