LibreRecipes

Sun-Dried Tomato Aïoli Dip with Crudites

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6 garlic cloves, peeled, halved

1/2 teaspoon salt

12 oil-packed sun-dried tomatoes, drained, patted dry, chopped

2 cups nonfat cottage cheese

2/3 cup plain nonfat yogurt

1/2 cup low-fat mayonnaise

Assorted fresh vegetables

Place garlic on cutting board. Sprinkle with 1/2 teaspoon salt. Using flat side of knife, crush garlic. Add sun-dried tomatoes; mince to coarse paste. Puree cottage cheese in processor. Add yogurt and mayonnaise and blend well. Add garlic paste; process to blend. Season with salt. (Can be made 1 day ahead. Chill.)
Serve aioli with vegetables.