Roasted Red Pepper Dip - 2

Course : Dips
Serves: 1
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1 package Knox unflavored gelatin
1/2 cup cold skim milk
1 cup skim milk -- heated to boiling
8 ounces cottage cheese
1/4 cup grated parmesan cheese
1/2 teaspoon garlic chopped
1/2 teaspoon salt
1/8 teaspoon pepper
7 ounces roasted red peppers -- drained and chopped
1 cup loosely-packed fresh basil leaves -- chopped*
1 package dippers -- (see below)

Preparation / Directions:

In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Add cheeses, garlic, salt and pepper; process at high speed until smooth, about 1 minute. Pour into 1-quart bowl; stir in red peppers and basil. Chill until set, about 3 hours. To serve, whisk until smooth and serve with Suggested Dippers. Makes 3 cups. *Substitution: Use 1 cup chopped fresh parsley PLUS 1 teaspoon dried basil. Suggested Dippers: Use any of the following-toasted French or Italian bread cubes, breadsticks or assorted vegetables.

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