This Dip is an easy and delicious cream that can be made in less than 5 minutes. The taste of cottage cheese mixed with fresh herbs and spices makes it a fun option to accompany many of your dishes or snacks.
Serve it with fresh vegetables, chips, pita bread, or make a creamy vinaigrette for your salads.
This version has less fat and more protein than a classic dip. As always, girls, I'm trying to help you increase that daily protein that we have such a hard time incorporating.
It is also made with simple ingredients and is ready in about 5 minutes.
Regular dips are made with sour cream, cream, or mayonnaise, which makes them high in fat, refined oils, and calories. The base of this dip is cottage cheese, bone broth, and some herbs and spices. The cottage cheese gives the dip a thick texture while adding protein without as much fat.
It's an easy appetizer for parties like today, Valentine's Day, an after-school snack, or a side dish for any occasion. There are so many different ways to enjoy this dip: Combine it with pita bread, air fryer fries, your favorite veggies, or make it a salad dressing by adding a little more bone broth or oil.
I have to tell you the truth, I'm a sauce and vinaigrette person, I love to put sauces and dressings on top of all my meals. That's why I make more nutritious versions of everything that makes me happy.
How to make it gluten-free and lactose-free?
This recipe is gluten-free. To make it lactose-free, you can try using a lactose-free cream cheese, and perhaps add a little more liquid.
How do I store it?
Store in an airtight container for up to 4-5 days. Blanch the basil or dry it if you won't be eating it within two days.
Pesto and cottage cheese dip
for any occasion that involves snacks, vermouth or summer aperitif.
Time
Preparation: 1min
Total: 1min.
People
7 servings
Type of dish
Main course or snack.
INGREDIENTS
350gr Cottage cheese
bone broth or water
1 clove of garlic
1 ct dehydrated onion powder
1 handful of basil leaves
1/2 teaspoon of salt
Black pepper to taste
1/2 avocado optional (for more creaminess)
STEPS
Put everything in a blender and blend until smooth.
You must make sure that you blend for at least 5 minutes so that the cottage cheese breaks down completely and does not leave lumps.
Finish with a good drizzle of extra virgin olive oil on top and garnish with some carrot sticks.
OTHER USES: as a cheese base for breakfast, it goes great with salmon, sweet ham rolls and pesto cream, if you add a little oil you can make a vinaigrette for vegetables or a salad,...
TIPS
If you find that the cottage cheese you have chosen is very watery, drain off the excess liquid or do not add water.
Blend well until you can't mix any more. This will prevent any lumps.
If you don't serve it right away and put it in the refrigerator, you should mix it again with a fork before serving, this will make it smoother.
If you want it to last a few days, you will need to scald the basil leaves so they don't turn black.