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Avocado Dip

2 Roma tomatoes, chopped
1 cup (about a half) yellow pepper, diced
1 clove garlic, peeled
1 cup (8 oz.) cottage cheese
2 ripe avocados, halved, pitted, and peeled
1 Tbsp. fresh lime juice
4–5 dashes hot sauce, or to taste
Salt and pepper, to taste

Grill or roast tomatoes and pepper on foil-lined pan (grill 10-15 min. or roast 20 min. at 425°F); set aside to cool. Meanwhile, with blender or food processor running, drop in garlic clove and mince; turn off. Add cottage cheese and one peeled avocado; purée until smooth. Mash remaining avocado in a medium bowl. Stir puréed avocado mixture, cooled roasted vegetables, lime juice, hot sauce, and salt and pepper into the mashed avocado. Serve with corn tortilla chips or jicama sticks. Makes about 2-1/2 cups.

 


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