Sunday, 24 July 2011

Cottage Cheese and Roasted Red Pepper Spread

Delicious little spread or dip, this and so simple.  Take half a tub of plain low-fat cottage cheese, plenty of black pepper (the cheese is usually plenty salty, so don't add any more) a squeeze of lemon juice, a small roasted, skinned red pepper (some from a jar is fine but blot as much oil off as possible) and a tablespoon or so of basil leaves.  Blend in a processor or mini chopper - try to leave some chunkiness for texture.  Now, taste and adjust the seasoning with some Tabasco sauce to spike it up, if liked, and serve as a sandwich spread with lettuce and cucumber or as a dip with crispbreads, tortilla chips, crudites, etc.  Yum!

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