Cheese and Pineapple Dip

Ingredients

1 cup	Cottage cheese
225 g	Canned crushed pineapple (Main)
1 stalk	Celery
1 pinch	Cayenne pepper
½ cup	Cheddar cheese
1 Tbsp	Pine nuts

Directions

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.