Description
Whipped until silky smooth with fresh basil, garlic, lemon zest, and olive oil, this Basil Whipped Cottage Cheese Dip is ready in minutes!
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
