Ingredients
Scale
- 2 cups low-fat or full-fat cottage cheese
- 1 large English cucumber, finely grated
- 3 tablespoons fresh dill, finely chopped
- 1 clove garlic, minced or pressed
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- Optional: A pinch of red pepper flakes for heat
Instructions
- Grate the English cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or fine-mesh sieve and squeeze out as much liquid as possible. This step is crucial to prevent the dip from becoming watery.
- For a traditional chunky texture, keep the cottage cheese as is. If you prefer a smooth, whipped consistency like hummus, place the cottage cheese in a blender or food processor and pulse until completely smooth and creamy.
- In a medium mixing bowl, combine the cottage cheese (whipped or chunky) with the squeezed cucumber, chopped fresh dill, minced garlic, and lemon juice. Stir well with a spatula until all ingredients are evenly distributed.
- Stir in the salt and black pepper. Taste the dip and add more lemon or salt if needed. For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the garlic and dill to infuse into the cheese.
- Cook Time: 15 minutes
- Diet: High-protein, Keto, Low-Carb