This smooth, aromatic and bright dip is versatile and crowd-pleasing and can be on the table in just a few minutes. Cottage cheese seems to be one of those things that everyone has an opinion on. They either love it or they leave it at the store.
I happen to love it. I actually can’t remember a time that I didn’t.
It wasn’t necessarily a refrigerator staple growing up because the house was divided on their desire for it. If I put my food requests in on time though, my mom would buy it and my dad and I would devour it by the spoonful.
Today, though still living in a cottage cheese opinionated house, it is typically a must-have item in my fridge for snacking on. It’s the one food craving that The Bean and I have in common. Simple salt and pepper always works, but it is also so tasty to dress it up with sweet or savory ingredients. The Bean piles on fresh fruit, while I go for veggies like cherry tomatoes, black olives, or radishes.
It’s also a useful ingredient in recipes. Because of its versatility, it makes a great base for dips that can even make the haters happy.For a quick-fix dip, I whip it with fresh basil, garlic, and lemon juice. In less than 5 minutes, I have this smooth, creamy, aromatic and bright dip to go with crackers or crudités.
It’s so tasty but it is also a better-for-you dip because, instead of bases like sour cream, it’s a lower-calorie and higher-protein choice.
Cottage cheese fan or not, this dip is always crowd-pleasing and a hassle-free recipe for entertaining or simple snacking.
What’s your opinion on cottage cheese?
This smooth, aromatic and bright dip is versatile and crowd-pleasing.
- 1 1/2 cups fresh basil leaves
- 2 garlic cloves
- 16 ounces cottage cheese
- juice of 1 lemon
- 1/4 tsp red paper flakes
- salt and pepper to taste
- basil leaves for garnish
Add basil leaves and garlic to a food processor and pulse until chopped.
Add the cottage cheese, lemon juice, and red pepper flakes and mix until blended and smooth. Add salt and pepper to taste and mix again.
Transfer to a serving bowl and garnish with basil leaves.
Serve with crackers or crudités.
I used 4% Milk Fat Cottage Cheese in this recipe.