Herby Cottage Cheese Dip
Published November 12, 2024
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
- Total Time
- 30 minutes, plus 45 minutes’ cooling and chilling
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes, plus 45 minutes’ cooling and chilling
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil
1 cup chopped yellow onion (about 1 small onion)
Salt and black pepper
1 pint full-fat cottage cheese
⅓ cup roughly chopped fresh basil
⅓ cup roughly chopped fresh parsley
¼ cup thinly sliced chives or scallions, plus more for garnishing
2 tablespoons freshly squeezed lemon juice (from 1 large lemon)
Chips, crackers, bread or crisp veggies, for serving
Nutritional analysis per serving (10 servings)
5 grams carbs; 8 milligrams cholesterol; 91 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 167 milligrams sodium; 5 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a medium skillet over medium heat. Add the olive oil and onion, and sprinkle with salt. Cook the onion, stirring occasionally, until golden brown, 7 to 10 minutes. Transfer to a bowl and cool to room temperature, about 15 minutes.
- Step 2
Add the cooled onions, cottage cheese, basil, parsley, chives and lemon juice to a food processor or blender. Blend until smooth, about 3 minutes, scraping down the sides as necessary. Taste and season with salt and pepper as desired.
- Step 3
Cover and chill in the refrigerator for at least 30 minutes before serving topped with a sprinkle of chives and a few cracks of black pepper. Serve with chips, crackers, bread or crisp veggies.
Private Notes
Comments
This is the recipe for Special Dip!! My mom whipped this up one Thanksgiving, and it became a tradition in our house. This was many years ago, and she has passed on. None of us knew the recipe, but here it is. I'm sharing it with all five of my siblings!
Wanted this to have a bit more of a kick, so added a dash of white vinegar along with the lemon juice. Came out a little more ranch-y. All hail cottage cheese.
Just coming here to say that if you have leftover dip (this recipe makes a very generous amount), a dollop of this mixed into eggs make a quick and delicious herbed egg scramble!
This is lick the blender blades good! I’m amazed at how delicious this is every time I make it and wonder why I don’t make it more often. I had some long in the tooth garlic scapes I’d been saving for pesto that was never made, so I sautéed them in olive oil in place of the onion. Added juice of one lemon and some zest, maybe three pinches of cayenne pepper, the cottage cheese and lots of coarsely ground black pepper. (I like pepper.) After I licked the spatula and resisted eating it with a spoon, I grabbed some sugar snap peas I picked this morning and was like, meh. Not washing those, and dipped them in the blender, stood there and stuffed my face. Chill? Who has time for that when all you want to do is eat grab a spoon and eat this like cake batter. Probably helped that the lemon was cold (I freeze them when they’re on sale). I have lost my mind. Feels great! Now, nap!
This dip has a very fresh flavor due to the fresh herbs and ingredients.
This recipe is highly adaptable to fit just about any dish, though I would strongly recommend NOT using cottage cheese. The resulting flavor was good, but the texture was kind of gritty. Next time I make this I might use ricotta instead.