Chili-Corn Dip

Serving size: 2 T

8 oz low-fat (1%) cottage cheese
1/2 C frozen corn, thawed
2 T picante sauce
1 small clove garlic, minced
2 T canned chopped green chilies, drained
1 T diced sweet red pepper
2 T frozen corn, thawed

Purée first 4 ingredients in an electric blender until almost smooth. Gently fold in green chilies, sweet red pepper, and 2 T corn. Cover and chill at least 1 hour. Serve with fresh raw vegetables. Makes 1-1/2 C.