An Herb-y, Lemon-y, Protein-y Dip
This is the time of year when nutrition feels like more of a suggestion than a routine. Holiday parties mean extra grazing, extra sweets, extra everything—which is part of the season and absolutely nothing to feel guilty about. But if you’re looking for ways to weave in something a little more supportive, a dish that’s nourishing and festive goes a long way. Something easy to throw together, easy to share, and easy to feel good about eating.
And this dip is just that—easy to throw together, easy to share, and easy to feel good about eating. And not only is it great as a dip, but it can double as a spread on toast for breakfast too.
Cottage cheese is definitely having its moment this year, and it continues to in this recipe. It provides a rich and creamy base for this herb-y, lemon-y, protein-y dip that makes a perfect appetizer. A handful of browned onions give the dip a depth of flavor much more impressive than the work it actually takes to achieve it.
Active Time: 20 minutes
Total Time: 20 minutes, plus 30 minutes for cooling and chilling
Servings: 10
Ingredients:
2 tablespoons olive oil + 2 more tablespoons olive oil
1 small white onion, chopped
Salt & pepper
2 teaspoons crushed red pepper flakes
16 ounces full-fat cottage cheese
1/3 cup roughly chopped fresh parsley
1/3 cup roughly chopped fresh scallions
1/4 cup freshly squeezed lemon juice
1 teaspoon lemon zest
Chips, crackers, veggies for serving
Optional: fresh scallions or chives to top with
Directions:
Step 1: Place a skillet over medium heat, and add 2 tablespoons olive oil. Once olive oil is heated, add onion and sprinkle with salt and pepper. After about 2 minutes, add crushed red pepper flakes. Continue cooking and stirring occasionally until the onion is golden brown, about 8 to 10 minutes. Using a slotted spoon, transfer onion to a bowl and cool to room temperature. Keep the excess oil in the skillet.
Step 2: Add cottage cheese, cooled onions, parsley, scallions, lemon juice, and lemon zest to a food processor. Blend until smooth, about 3 minutes, scraping down the sides as necessary. Taste and season with salt and pepper as desired.
Step 3: Cover and chill in the refrigerator for about 30 minutes. Once chilled, remove from refrigerator and pour excess chili oil from skillet over top. If you weren’t able to reserve much oil, you can heat the additional 2 tablespoons of olive oil plus a few more red chili flakes.
Step 4: Finish off topping with freshly chopped scallions or chives. Serve with chips, crackers, bread, or veggies. Enjoy!
