Just say that this is a small portion, feel free to cook 2 times more.
The photo shows more peppers, since I baked them for another recipe. Wash the peppers, remove the stalk, and oil them. On a baking sheet, put the foil, garlic and pepper on it. Put in a heated oven and bake at 200 degrees for 30 minutes.
Put the baked peppers in a bag and leave for 30 minutes, so it is easy to remove the skin from it.
Remove the skin from the pepper, cut it, and punch it with a blender along with the baked garlic.
Add salt, lemon juice, balsamic, paprika and a mixture of peppers, punch with a blender.
Combine with cottage cheese and once again punch into the cream with a blender.
Ready cream put in the refrigerator. If you need to use it immediately, put it in the freezer for at least 15 minutes.
Used appetizer (the sauce) chilled. For the beauty of serving, put the spread in a cooking bag with a nozzle (open or closed star), put it on bread (toast, crackers or just on bread). Decorate with greenery.