Roasted Red Pepper Dip 2

Serving Size : 1
Ingredients

for prepare Roasted Red Pepper Dip 2

:

Amount	Measure	Ingredient - Preparation Method
1	envelope	Knox unflavored gelatin
1/2	cup	cold skim milk
1	cup	skim milk - heated to boiling
8	ounces	cottage cheese
1/4	cup	grated parmesan cheese
1/2	teaspoon	chopped garlic
1/2	teaspoon	salt
1/8	teaspoon	pepper
1	7 oz jar	roasted red peppers - drained and chopped
1	cup	loosely-packed fresh basil leaves - chopped*

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 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. To serve, whisk until smooth and serve with Suggested Dippers. Makes 3 cups. *Substitution: Use 1 cup chopped fresh parsley PLUS 1 teaspoon dried basil. Suggested Dippers: Use any of the following-toasted French or Italian bread cubes, breadsticks or assorted vegetables.

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