Cottage cheese Dip

Cottage cheese dip is quick and easy it has a smooth creamy texture is in high protein and is perfect with veggies and crackers.

Course: Dips Dressings Sauces

Cuisine: New Zealand

Keyword: cottage cheese dip, cottage cheese veggie dip

Diet: vegetarian

Servings: servings

Calories: 38kcal

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250 grams cottage cheese
½ teaspoon onion powder
1 handful spinach leaves
1 tablespoon lemon juice
1 Tablespoon chives
¼ teaspoon salt season to your taste preference
1 Tablespoon oil This is optional, but I find a splash of oil makes the dip even creamier. mild in flavour. Extra virgin olive oil can be too strongly flavoured.

Place all the ingredients in a blender or food processor.
Blend until smooth, scrape down the sides of your blender with a spatual as necessary to acheive a smooth consistency.
Enjoy

Season to taste: Be sure to taste your dip and tweak the seasoning for your personal taste preference. You can increase or decrease the salt, and lemon juice based on your taste.
Serve with vegetables: Celery, carrots, cucumber capsicum, your favourite crackers pita bread, chips or crisps.
Storage: Store your freshly made dip in an airtight container in the fridge for up to 4 days.
Cottage cheese: I always choose a full-fat cottage cheese, as full-fat cottage makes a creamier dip and is actually still a low-fat dairy product. You can substitute for ricotta
Onion powder: Garlic powder also works
Spinach and chives: You can use your favourite fresh herbs such as fresh parsley, coriander/cilantro, fresh dill or fresh basil.
Black pepper: I don't add black pepper to my dip, but if you are a fan then absolutely add black pepper to the dip seasoning.
Oil: This is optional, but I find a splash of oil makes the dip even creamier. mild in flavour. Extra virgin olive oil can be too strongly flavoured.