Description
A creamy, herby dip made with cottage cheese and fresh green herbs; ideal as a snack or spread.
Ingredients
- 16 oz cottage cheese (≈450‑500 g)
- 7 oz feta cheese, drained (≈200 g)
- Juice of 1 lemon (≈2 fl oz / 60 ml)
- ½ cup basil leaves, lightly packed
- ⅓ cup flat‑leaf parsley, lightly packed
- ¼ cup fresh dill, lightly packed
- ¼ cup chives, roughly chopped
- 3 tbsp olive oil (≈45 ml)
- 1 tbsp honey (≈15 ml)
- ½ tsp sea salt
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Instructions
- Add cottage cheese, feta, lemon juice, basil, parsley, dill, chives, olive oil, honey, salt, and garlic powder into a food processor or blender.
- Blend until smooth and creamy.
- Spoon into a serving bowl; optionally drizzle with a little more olive oil and grind fresh black pepper over top.
- Serve with vegetables, crackers, or bread.
Notes
- Use large‑curd or small‑curd cottage cheese depending on preferred texture; may need extra blending for large curd.
- Adjust salt because feta can be quite salty already.
- You can substitute fresh herbs depending on availability.
- Refrigerate unused dip in an airtight container; best eaten within 3‑4 days.
Nutrition
- Serving Size: ⅓ cup
- Calories: ≈117 kcal
- Sugar: ≈3 g
- Sodium: ≈337 mg
- Fat: ≈8 g
- Saturated Fat: ≈4 g
- Trans Fat: 0 g
- Carbohydrates: ≈5 g
- Protein: ≈7 g
- Cholesterol: ≈15 mg
