Blended cottage cheese with fresh herbs, lemon, garlic, and black pepper for a bright, creamy dip.
ABy Annebala
Servings
6
2 cup Full-fat cottage cheese
1 piece Lemon
2 clove Garlic clove
3 tbsp Fresh chives
3 tbsp Fresh dill
3 tbsp Fresh flat-leaf parsley
2 tbsp Extra virgin olive oil
0.5 tsp Salt
0.5 tsp Black pepper
1 pinch Red pepper flakes (garnish)
Calories
101 kcal
Protein
10g
Carbs
4g
Fat
5g
Sugar
3g
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Blend the Base
1. Add the cottage cheese, garlic cloves, the juice and zest of the lemon, olive oil, salt, and black pepper to a food processor or blender. Blend on high for about 60–90 seconds until completely smooth and creamy, scraping down the sides as needed.
2 cup Full-fat cottage cheese,
1 piece Lemon,
2 clove Garlic clove,
2 tbsp Extra virgin olive oil,
0.5 tsp Salt,
0.5 tsp Black pepper
2. Add the chives, dill, and parsley to the blender. Pulse 5–6 times to incorporate the herbs while keeping a little green fleck texture — don't over-blend or the dip will turn green.
3. Taste and adjust seasoning — add more lemon juice for brightness, salt for depth, or black pepper to taste. The dip should taste bold and bright since it will be served with mild dippers.
1 piece Lemon,
0.5 tsp Salt,
0.5 tsp Black pepper
Serve
4. Transfer the dip to a serving bowl. Drizzle with a little extra olive oil, and finish with a pinch of red pepper flakes. Serve immediately with fresh vegetables or crackers, or refrigerate for up to 3 days — the flavors deepen overnight.
2 tbsp Extra virgin olive oil,
1 pinch Red pepper flakes (garnish)
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