Ingredients
Scale
- 2 cups low-fat or full-fat cottage cheese
- 1 medium English cucumber, finely diced or grated
- 2 tablespoons fresh dill, finely chopped
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- Optional: 1 tablespoon extra virgin olive oil for drizzling
Instructions
- Grate the English cucumber or dice it very finely. Place the cucumber pieces in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much excess moisture as possible. This step prevents the dip from becoming runny.
- If you prefer a smooth, whipped texture, place the cottage cheese in a blender or food processor. Pulse until it is completely smooth and creamy. If you enjoy the chunky texture of traditional cottage cheese, skip this step and move straight to mixing.
- In a medium mixing bowl, combine the cottage cheese, the squeezed cucumber, chopped fresh dill, minced garlic, lemon juice, salt, and pepper. Stir well with a spoon until all the ingredients are evenly distributed.
- Cover the bowl and refrigerate the dip for at least 30 minutes before serving. This allows the flavors to meld together. Before serving, give it a quick stir and drizzle with olive oil if desired.
- Cook Time: 15 minutes
- Diet: Vegetarian, Gluten-Free, Low-Carb, High-Protein