Description
Cottage cheese has never been this irresistible. Whipped until silky smooth with fresh basil, garlic, lemon zest, and olive oil, this Basil Whipped Cottage Cheese Dip is creamy, fresh, and wildly flavorful—and takes just minutes to make.
Ingredients
- 16 ounces cottage cheese (2 cups), full-fat or low-fat is best.
- 1 cup fresh basil (see notes) plus more for garnish
- 2 garlic cloves
- 1 teaspoon lemon zest
- 1-2 tablespoons olive oil (see notes)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Place cottage cheese, basil, lemon zest, garlic, olive oil, salt and pepper in a food processor.
- Blend until the curds are very smooth, scraping down the sides as needed.
- Taste and adjust salt, lemon zest, and olive oil to taste.
- Garnish with basil leaves and optional chili flakes ( I used urfa biber)
Notes
Serve with veggies (cucumbers, radishes, endive, salad turnips, jicama, tomatoes, carrot sticks, celery, bell peppers, etc.), crackers, tortilla chips, pita chips, or bruschetta; or use a spread for bagels, wraps, or sandwiches.
Basil. Feel free to substitute ¼- 1/2 cup of pesto for the fresh basil and skip the oil.
No Food Processor? While this is easiest made in a food processor, it can be blended in a blender, but you’ll have to pulse it and scrape the sides a bit- a little more work. You can thin it with a splash of water or more olive oil to get the blades going.
Storage. Store in an airtight container in the refrigerator for up to 4 days. Leftovers can be repurposed into pasta sauce or a flavorful spread for sandwiches and wraps.
Nutrition
- Serving Size: ¼ cup (full fat cottage cheese)
- Calories: 73
- Sugar: 1.5 g
- Sodium: 351.3 mg
- Fat: 4.2 g
- Saturated Fat: 1.2 g
- Carbohydrates: 2.4 g
- Fiber: 0.1 g
- Protein: 6.4 g
- Cholesterol: 9.6 mg
