Roasted Red Pepper Dip - 2

Recipe Ingredients

1		Knox unflavored gelatin
1/2 cup	118ml	Cold skim milk
1 cup	237ml	Skim milk - heated to boiling
8 oz	227g	Cottage cheese
1/4 cup	36g / 1.3oz	Grated parmesan cheese
1/2 teaspoon	2.5ml	Chopped garlic
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Pepper
1		Roasted red peppers - drained and chopped
1 cup	40g / 1.4oz	Loosely-packed fresh basil leaves - chopped*
		Dippers - (see below)

Recipe Instructions

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.

Source:
Knox Gelatin

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