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Roasted Red Pepper Dip

Healthycooking's picture
Ingredients
  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
  Salt 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)
Directions

Substitution: Use 1 cup chopped fresh parsley plus 1 teaspoon dried basil.
Suggested Dippers:
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Kids, Party

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