Tangy Tomato Dip

• 6 tablespoons light cottage cheese
• 14 cup sun-dried tomato packed in oil, well drained
• 14 cup light cream cheese
• 1 teaspoon fresh lemon juice
• 1 dash garlic powder
• 1 dash hot sauce (optional)
• 2 -4 tablespoons buttermilk
• baked potato chips

1. In a food processor, combine the cottage cheese, sun-dried tomatoes, cream cheese, lemon juice, garlic powder and hot sauce if using.
2. Pulse until mixture forms a slightly textured dip, adding buttermilk to thin as desired.
3. Scrape mixture into a bowl and serve with baked potato chips.
4. The dip will keep in the refrigerator up to two days.

cheese, tomato, light cream cheese, lemon juice, garlic powder, hot sauce, potato chips

Taken from www.food.com/recipe/tangy-tomato-dip-450974 (may not work)