Polish Cottage Cheese Dip (Gzik)

By Kim Severson

Published June 26, 2018

  • Melina Hammer for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(538)
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This is a simple dip with infinite possibilities. The classic version, called gzik, comes from the Wielkopolska province in Poland. It’s built from a farmer’s cheese called twarog, which is essentially a dry version of what Americans know as cottage cheese. The cheese, which comes molded into a thick disc, is mashed with a fork, then loosened with a few tablespoons (or more, depending on the dryness of the cheese) of yogurt or cream. Radishes and some members of the allium family, most often chives or onions, add flavor; dill or other herbs sometimes make an appearance. The classic way to eat it is on boiled or baked potatoes still in their jackets, but gzik on buttered rye bread is a popular breakfast dish. Although you can use any style of cottage cheese for this recipe, smaller curds work better than large because the dip should be slightly smoother than cottage cheese.

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Ingredients

Yield:About 2 cups

  • 1 ½ cups small-curd cottage cheese

  • 1 to 3 tablespoons Greek-style yogurt or sour cream, if needed (add if the cottage cheese is not already creamy enough)

  • ½ cup finely chopped radishes, the spicier the better

  • ⅛ cup finely chopped chives

  • ¼ teaspoon salt

  • A few grinds of black pepper

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 16 milligrams cholesterol; 99 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 1 gram fiber; 322 milligrams sodium; 10 grams protein; 4 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

  1. Step 1

    Mash the cottage cheese in a bowl using a fork, adding a tablespoon or two of yogurt or sour cream, if needed, to create a slightly smoother texture. Mix in the remaining ingredients.

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Ratings

4 out of 5
538 user ratings
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Comments

Sylvia

I have been eating a version of this my entire life, as my parents were Polish. We didn't spread it on toast, but rather in a bowl, and the radishes can be sliced vs. minced (quicker) and then sour cream and lots of pepper and salt to taste. One of my favorites with some sliced baguette. I've share it with friends, and they always love it. Nice to know that memories of my childhood are being shared with such a diverse group of foodies. Enjoy

Lakebluffer

Glad to see a recipe using cottage cheese. I often eat the small curd on toast with seasonings for breakfast and am mildly dismayed to see it and cottage cheese in general becoming a scarcity on grocery shelves. Does one really need 10' or more of shelving for yogurt??? As soon as I find some good-looking radishes, this is on my list. Thanks.

Chatulim9

My mother, born 95 years ago in Eastern Poland, made a version of this she called spring salad. Sometimes cucumber or a red bell pepper would find its way into the mix. Quick, light, refreshing on a hot day.

Alison

I used full fat cottage cheese and used the blender to cream it a bit with the sour cream. Added some garlic to the mixture as it seemed a bit bland initially. The next day it was a good consistency to spread and quite tasty. Will definitely make again, trying the suggestions of adding dill and cucumber.

RBC

My mother always made green onions with cream cheese, and I changed it to cottage cheese with green onion or chives. I love this with added radishes

Becky

I made this with daikon since the store was out of red radish, and it lends itself well to grating the radish.

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