Are you sick of light dip recipes from Diane Morgan's Skinny Dips? Good! Me neither! As I'm sure you all know by now, chips and dip are my weakness. This cookbook has become my life saver. If you don't like the taste or texture of cottage cheese this dip may not be for you. I think it's awesome though...creamy and a bit spicy from the pepperoncini!
-1/2 cup light sour cream
-2 oz light cream cheese (1/4 of a bar)
-1 container (16 oz) reduced-fat cottage cheese
-1/2 cup drained, stemmed and finely chopped pepperoncini
-2 Tbsp minced flat leaf/Italian parsley
-grated zest of 1/2 lemon
-1/2 tsp garlic powder
-1/2 tsp sea salt
Using a food processor, blend together the sour cream and cream cheese.
Drain, remove stems and chop the pepperoncini.
Add the cottage cheese, pepperoncini, parsley, lemon zest, garlic powder and salt to the food processor.
Pulse the processor a few times. The dip shouldn't be too smooth. My favorite way to enjoy this dip is with baked potato chips!