Cheese and Pineapple Dip
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|1 cup||Cottage cheese|
|225 g||Canned crushed pineapple|
|½ cup||Cheddar cheese|
|1 pinch||Cayenne pepper|
|1 tbsp||Pine nuts|
1. Place cottage cheese in a sieve set over a bowl for 10 minutes to drain off excess liquid.
2. Place cottage cheese and remaining ingredients in the bowl of a food processor and process briefly to combine into a chunky textured dip.
3. Store dip covered in the fridge for up to one week. Sprinkle with toasted pine nuts and serve with low-fat foods - for example bagel crisps, rice crackers, vegetable sticks or cooked lean chicken - to dip.