Herbed Garlic Cheese Spread

Servings

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Vitamin A

Vitamin C

Calcium

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Dietary Fiber

1-1/2 cups

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`INGREDIENTS:`
1 cup (8 ounces) low-fat or non-fat cottage cheese	1/4 cup roasted garlic	1 cup (4 ounces) shredded cheese or lite cheese
1/2 teaspoon dried tarragon	1/4 teaspoon freshly ground black pepper

`1`	Place cottage cheese in blender with roasted garlic and blend well. Add shredded cheese and tarragon. Blend, scraping down sides (mixture will be slightly lumpy). Add pepper; stir and taste. Add more pepper if desired. Serve with carrot or zucchini rounds, red pepper strips and celery sticks.
`2`	Spread may be served warm. Microwave on high 1-1/2 minutes, stirry every 30 seconds or cook in double boiler, stirring over simmering water until warm.
`3`	Place eggplant pulp in food processor with tahini, lemon juice, garlic, hot pepper sauce and salt; process until smooth. Refrigerate at least 1 hour before serving to allow flavors to blend. Sprinkle dip with paprika and parsley; serve with pita bread wedges. Garnish with red chili pepper slices, if desired.