Tangy Mango Dip

Ingredients

• 6 tablespoons light cottage cheese
  

• 1/4 cup sun-dried tomatoes in olive oil, drained well
  

• 1/4 cup light cream cheese
  

• 1 teaspoon fresh lemon juice
  

• Dash garlic powder
  

• Dash hot sauce (optional)
  

• 2 -4 tablespoons buttermilk
  

• Baked potato chips

Directions

1. In a food processor, combine the cottage cheese, sun-dried tomatoes, cream cheese, lemon juice, garlic powder and hot sauce if using. Pulse until mixture forms a slightly textured dip, adding buttermilk to thin as desired.

2. Scrape mixture into a bowl and serve with baked potato chips. The dip will keep in the refrigerator up to two days.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 162 cal., 5 g total fat (2 g sat. fat), 23 g carb. (2 g fiber), 5 g pro.