I’m going to be completely honest with you guys.
I wasn’t really sure how this dip would turn out. I had an idea for something that utilized cottage cheese and fresh herbs to create a refreshing dip for veggies and chips. But having never actually used cottage cheese in a dip recipe, I just wasn’t sure if it was going to work.
But, that’s the fun thing about food blogging. You come up with ideas, try them, and sometimes they work… sometimes they don’t… and sometimes the results completely exceed your expectations.
This was a case of the latter. I was totally blown away by how good this was!! Even my friend Rob, who hates cottage cheese was eagerly gobbling this down and totally shocked when I told him what was in it.
It almost has a Green Goddess taste to it, with a wonderful whipped, “moussey” consistency that is positively delightful.
**This blog post is sponsored in part by Hood Cottage Cheese. Recipe and words are my own.
I also love that the ingredient list for this recipe is super short. All you need is some Hood Cottage Cheese with Cracked Pepper, along with an avocado, green onion and fresh herbs. I used basil and dill, but you could honestly switch it up depending on your preference or what you have on hand. I also added some granulated garlic and a splash of milk, as well as some fresh lemon.
I love this Hood Cottage Cheese with Cracked Pepper… it provides just the perfect savory component to the dip, and it eliminates the need to season with pepper on your own! (I’m all for creating less work for myself!)
The directions couldn’t be easier… basically throw everything into a food processor and blend!
Check the mixture for seasoning and consistency. I added sea salt to taste, as well as a little lemon juice and/or splash of milk to loosen it up slightly. You are going for a nice smooth, almost mousse-like consistency. Cover and put in the fridge until you’re ready to serve.
Serve with your favorite crudités and/or potato chips! (As a side note… I might try some of this on roasted salmon as well!) What’s your favorite summertime dip?
Did you like this recipe? If so, pin it!
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- 1 (16 oz) container Hood Cottage Cheese with Cracked Pepper
- 1 cup tightly packed fresh basil leaves
- 1/4 cup fresh dill
- 1 ripe avocado, skin and pit removed
- 1 green onion, root removed and cut into 1″ pieces
- 1/2 teaspoon granulated garlic
- Sea salt, to taste
- Zest from 1 lemon, plus juice from 1/2 of it
- 1 tablespoon milk (optional)
- Place everything into a food processor except for lemon juice and milk. Blend until smooth. Taste and add additional salt if needed and lemon juice and/or milk to get the desired dip consistency. (Should be smooth and slightly “mousse-like.”)
- Refrigerate for at least an hour before serving to allow flavors to mingle. Serve with crudités or potato chips!
