Dry Curd Cottage Cheese Dip Recipe

[Guest guest]

Roasted Red Pepper Dip

16 ounces(500g.) Pressed Dry Cottage Cheese

5 Tablespoons(75mL) extra virgin olive oil

8 ounces ( 250g) roasted red peppers

2 jalapeno peppers, seeded, minced

3 Tablespoons(45mL) lemon juice, or to taste

salt and pepper, to taste

Combine in food processor using metal blade and process until creamy

and blended. Refrigerate.

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years