Fresh veggies are so plentiful this time of year! This dip is quick and easy. No cooking required. I love it for entertaining or for a healthy snack. I also serve it with raw veggies as a lovely first course instead of a salad. The base can be cottage cheese or chickpeas (garbanzos). Just throw everything in a blender or food processer and flip the switch.
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Ingredients
- 2 cups cottage cheese or cooked (canned) chickpeas If you use chick peas, add a bit of the olive oil from the sun dried tomatoes to the mix.
- 1 each green onion, cut in chunks
- 1 each red pepper, coarsely chopped
- 1 each yellow pepper, coarsely chopped
- 1 each jalapeno pepper, coarsely chopped This pepper is optional if you do not like "heat"
- 1/4 cup sun dried tomatoes, coarsely chopped
- 2 Tbsp basil, chopped
- 2 tsp fresh lemon juice (or to taste)
- sea salt to taste
Ingredients
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Instructions
- Combine all ingredients in a blender or food processor.
- Process until smooth, scraping down the sides. Serve and enjoy!