Roasted Red Pepper And Cottage Cheese Dip


1/2 cup chopped parsley
1/4 cup lemon juice
1/4 cup sesame oil
2 tablespoons plain yogurt
2 teaspoons shoyu (soy sauce)
2 roasted red bell peppers, seeded and finely chopped
1 (16-ounce) container cottage cheese
1 clove garlic, finely chopped


Serve In A <a Href="/recipes/recipe.php?recipeId=93"> Pumpernickel Bread Bowl</a>, If You Like, With Raw Veggies On The Side For Dipping.

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