SUN-DRIED TOMATO AIOLI DIP WITH CRUDITES

6 garlic cloves, peeled, halved (I roasted them first in a packet of tin
foil with a little olive oil at 350 for 20 min, but this is optional)
1/2 teaspoon salt
12 oil-packed sun-dried tomatoes, drained, patted dry, chopped
2 cups nonfat cottage cheese
2/3 cup plain nonfat yogurt (I used whole milk yogurt for creamier texture)
1/2 cup low-fat mayonnaise


Assorted fresh vegetables

Place garlic cloves on cutting board. Sprinkle with 1/2 teaspoon salt. Using
flat side of knife, crush garlic. Add sun-dried tomatoes; mince to coarse
paste.  Mix cottage cheese, yogurt, and mayonnaise in a bowl and blend well.
Add garlic paste; stir to blend. Season with salt. (Can be made 1 day ahead.
Chill.)

Serve aioli with vegetables.

Serves 20.

Per Serving (Aioli Only): calories, 47; total fat, 2 g; saturated fat, 0 g;
cholesterol, 3 mg

Bon Appétit
February 1996