Italian-Style Veggie Dip

Ingredients

• ½ cup sundried dry-pack tomatoes
• ½ cup low-fat cottage cheese
• ¼ cup plain low-fat Greek yogurt
• ¼ cup fresh basil leaves
• Salt and pepper to taste
• Assorted fresh veggies for dipping: cherry tomatoes, baby carrots, zucchini sticks, pepper strips, broccoli florets, etc.

Directions

1. Place sundried tomatoes in a bowl; pour boiling water over to cover. Soak for about 30 minutes or until plump and tender. Drain tomatoes well, pat dry and chop finely. 
2. In food processor, puree the cottage cheese with the yogurt. Transfer to a bowl and stir in the diced tomatoes. Cover and chill until serving time.
3. Before serving, shred the basil and stir into the dip, along with salt and pepper.
4. Serve with assorted raw vegetables.

Makes 8 servings.