My husband, daughter, and I have been having cottage cheese for breakfast almost every day lately, in all kinds of variations. One of the most recent ones I made is a savory cottage cheese dip that's delicious served with crunchy vegetables. The ingredient amounts I give are for one serving — that's how much I have for breakfast — so scale up as needed. That said, if you're serving this dip not as a main dish but as a snack among other dishes, you can use smaller amounts per person. By the way, a dip is a sauce meant for dipping rather than drizzling. The easiest thing to dip into this one is bell pepper — or rather, scoop the dip with a piece of bell pepper, which is exactly what I do!)) P.S. I use 9% fat cottage cheese (make sure it's the grainy kind) and 20% fat sour cream.
Ingredients:
- For the dip:
- 150 g grainy cottage cheese
- 100 g sour cream
- 50 g cream cheese
- 3 sprigs of dill (or other fresh herbs)
- garlic, oregano, marjoram (a pinch of each)
- salt, pepper
- For serving:
- bell pepper, cucumbers, radishes, a celery stalk, or any other crunchy, firm vegetables
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