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Caprese Cottage Cheese Dip
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Creamy Pesto Dip

Ingredients

Marinated cherry tomatoes:

200 g cherry tomato(es) , halved
10 ml salt
30 ml white grape vinegar
30 ml light brown sugar
10 ml fresh basil , shredded
freshly ground black pepper
45 ml olive oil

Cottage Cheese pesto dip:

250 g LANCEWOOD® Medium Fat Smooth Balsamic & Onion Cottage Cheese , or LANCEWOOD® Fat Free Smooth Cottage Cheese Plain  
60 ml basil pesto
30 ml pine nuts , optional
fresh basil

To serve:

crackers , or crusty bread

Method

Marinated cherry tomatoes:
Place the halved tomatoes in a colander. Sprinkle the salt over and toss to mix. Leave to stand for 30 minutes.

Shake the colander to drain properly. Transfer to a bowl. Mix the vinegar, sugar, basil, pepper and olive oil together. Add to the tomatoes and toss to mix. 

Place in the fridge and leave to stand for 2 hours before using.

Cottage Cheese pesto dip:
Spoon the cottage cheese into a serving bowl. Dollop the pesto on top and swirl into the cottage cheese. Top with the marinated tomatoes. Sprinkle with pine kernels and basil leaves. 

To serve:
Serve with crackers or crusty bread.

HINTS & TIPS:
Use shop-bought sundried tomatoes instead of marinated tomatoes to shorten recipe prep time.

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