Creamy and tangy this tomato dip can be used with fresh vegetables or thinned and made into a fantastic dressing for mixed greens.
- 6 Tbs cottage cheese
- ¼ cup sun-dried tomatoes in olive oil, drained
- ¼ cup cream cheese
- 1 tsp fresh lemon juice
- Dash of garlic powder
- Dash of hot sauce (optional)
- 2-4 Tbs buttermilk
- Combine everything except buttermilk in a food processor. Pulse until mixture is slightly textured.
- Add buttermilk and pulse until desired thinness.