Whipped Cottage Cheese Dip

Name: Whipped Cottage Cheese Dip
Total time: 8 min
Yield: 2 servings
Ingredients: 300g (1.25 cups) cottage cheese, 2%; 150g (1 large) cucumber, in batons; 120g (2 medium) carrot, in batons; 15ml (1 tbsp) olive oil; 15ml (1 tbsp) lemon juice; 3g (1 clove) garlic; 1/2 tsp chilli flakes, 1/2 tsp salt, black pepper, dill or chives

SERVES 2 · 8 MIN · NO COOK

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230
CALORIES: 18g
PROTEIN: 16g
CARBS: 11g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

300g (1.25 cups) cottage cheese, 2%
150g (1 large) cucumber, in batons
120g (2 medium) carrot, in batons
15ml (1 tbsp) olive oil
15ml (1 tbsp) lemon juice
3g (1 clove) garlic
1/2 tsp chilli flakes, 1/2 tsp salt, black pepper, dill or chives

Method

Blend the cottage cheese on its own first, 60 seconds, scraping down once. Unblended it is curds in a bowl; blended it is a dip.
Add the lemon juice, garlic, salt and pepper and blend another 20 seconds.
Taste it now. Cottage cheese brands vary enormously in salt, and this is the moment to fix it.
Spread into a shallow bowl and drag the back of a spoon through it to make a swirl.
Pour the olive oil into the swirl and scatter the chilli flakes and herbs over.
Cut the cucumber and carrot into proper batons, thick enough not to snap in the dip.
Chill 20 min if you have time - it firms up and the garlic mellows.

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Tip: blend it alone before anything else goes in. Adding liquid first stops the curds breaking down and you end up with lumpy dip.

EquipmentBlender, mixing bowls

KitBlender Mixing bowls

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KeepsFridge 4 days. The vegetables keep separately in water.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.