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  • 1 (10-ounce) jar roasted red bell peppers, drained
  • 1 tablespoon olive oil
  • 1 (16-ounce) container reduced fat cottage cheese or silken tofu
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon salt
  • Freshly ground black pepper


  1. Place peppers, oil, cottage cheese and garlic in a food processor or blender. Blend until very smooth. Stir in basil, salt and pepper.

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The recipe was originally published as Roasted Red Pepper Dip on

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