Basil Dip Dressing made by Luz

My friend Luz made this and served it on roasted potatoes and roasted peppers with kale. 

A creamy, high-protein basil dressing is made by blending 1 cup of cottage cheese, 1 cup packed fresh basil, 2-3 tbsp lemon juice, 1-5 (cored) fresh garlic cloves, and 2 tbsp cider vinegar or wine vinegar (or water). Combine all ingredients in a high-speed blender or food processor, until the dressing is completely smooth. 

It serves as a healthy, low-fat alternative to mayo-based dressings, perfect for salads, dips, sandwiches or spreads. 

For a thinner dressing, add 1-2 tbsp of water or olive oil. Enhance with 1/2 tsp onion powder, 1 tsp Dijon mustard, or extra fresh herbs like parsley or chives. You can also add more oil for emulsion. 

Plain Greek yogurt can be used in place of cottage cheese. 

Store in an airtight container in the refrigerator for up to 4 or 5 days.