- 6 garlic cloves, peeled, halved
- 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
- 1/2 cup low-fat mayonnaise
- Assorted fresh vegetables
- Place garlic on cutting board. Sprinkle with 1/2 teaspoon salt. Using flat side of knife, crush garlic. Add sun-dried tomatoes; mince to coarse paste. Puree cottage cheese in processor. Add yogurt and mayonnaise and blend well. Add garlic paste; process to blend. Season with salt. (Can be made 1 day ahead. Chill.)
- Serve aioli with vegetables.