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 monounsaturated 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!
I love that, as a lactose intolerant person, I can make this using lactose-free cottage cheese!
Love all of the comments. Made this for the first time, I followed the recipe exactly but did add a bit of lemon zest......hoping it is not too zesty for our guests tonight. ;-) It tastes amazing to me. And, if you really do let it go in the food processor for 3 mins. the consistency happens magically!
this recipe sounds similar to a lovely lagniappe served long ago when we would go to L'Auberge Chez Francois in northern virginia... was lovely country French restaurant, and we always looked forward to the cottage cheese dip... can't wait to make this