Cucumber Cottage Cheese Dip Food

CUCUMBER COTTAGE CHEESE DIP

Steps:

• In a food processor, combine cottage cheese and mayo until smooth and light.
• Add cucumber, green onions and dill and pulse until chopped and blended. Season to taste with salt and pepper.
• Transfer to a serving bowl or cover and refrigerate for up to 3 days.

COTTAGE CHEESE FRITTATA WITH CUCUMBER AND RADISH DIP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
• Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
• Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
• Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
• Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
• Serve frittata over arugula with dip on the side.

COTTAGE CHEESE DIP WITH CUCUMBER CHIPS

Steps:

• In medium bowl, mix all ingredients except cucumbers.
• Serve dip with cucumber slices.

COTTAGE DIP

Steps:

• Combined all ingredients in a small bowl and mix well, it may be refrigerated until use a few hours.
• Spoon over biscuits / cooked puppodums or serve in a separate bowl for dipping.