Cottage Cheese Dill Dip Food

COTTAGE-CHEESE TZATZIKI MEZZE PLATE

Steps:

• Combine the cottage cheese, cucumber, 1 tablespoon of the oil, vinegar, garlic, mint, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Cover and refrigerate for at least 30 minutes to let the flavors meld. (The tzatziki can be made to this point and refrigerated overnight.)
• Divide the tzatziki evenly among 4 bowls. Dividing evenly, arrange the pita chips, tomatoes, stuffed grape leaves and olives around the tzatziki. Whisk together the remaining 1 tablespoon olive oil with the lemon juice, a pinch of salt and a few grinds of pepper, and drizzle all over the tzatziki and accompaniments. Garnish with dill.

COTTAGE CHEESE - DILL DIP

Steps:

• In a food processor bowl or blender container place all ingredients.
• Cover and process or blend until smooth. Cover and refrigerate for at least one hour.
• Serve with vegetable dippers.

DILL AND CHEESE DIP

Steps:

• In a medium bowl, blend cottage cheese, plain yogurt, lemon juice and garlic powder. Cover and place in the refrigerator approximately 1 hour, until chilled.
• Stir Cheddar cheese into the cottage cheese mixture. Sprinkle with a layer of dried dill weed. Chill in the refrigerator until serving.

FIVE MINUTE COTTAGE CHEESE DILL DIP

Steps:

• Place all ingredients in a bowl and mix with large spoon.
• Serve with veggies, baguette slices or cut up pita wedges.

VEGETABLE DILL DIP RECIPE

Steps:

• Combine all ingredients together in a large bowl.
• Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together).
• Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.

COTTAGE CHEESE-DILL BREAD

Steps:

• Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well. Gradually stir in enough flour to make a soft dough.
• Turn dough out onto a well-floured surface, and knead 8-10 minutes or until smooth and elastic (will be sticky). Place in a well-greased bowl, turning to coat . Cover and let rise in a warm place, free of drafts 1 hour or until doubled in bulk.
• Punch down dough, and divide in half, shape each half into a loaf. Place in 2 well greased 8 1/2x4 1/2x3-inch loaf pans. Cover and let rise in warm, draft free area, 45 minutes or until doubled.
• Bale at 350°F for 30-35 minutes or until loaves sound hollow when tapped.
• Remove loaves from pans; brush with melted butter. Cool completely on wire racks.

COTTAGE CHEESE CLAM DIP

Steps:

• In a mixing bowl, mash the cottage cheese with a fork until it is smooth and creamy.
• Combine the clams, sour cream, onion, salt, lemon juice, clam juice and pepper with the cottage cheese. Refrigerate the mixture and allow it to chill for 30 minutes, or until it thickens.

VEGGIE DILL DIP

Steps:

• In a blender, blend cottage cheese and milk until smooth. Stir in remaining ingredients and mix well. Chill overnight. Serve with raw vegetables.

30+ COTTAGE CHEESE RECIPES (+WHIPPED COTTAGE CHEESE DIP)

Steps:

• Chop the garlic.
• Add all of the ingredients to a food processor and blend until smooth.