Ingredients:

  • 2 cups (450g) Cottage Cheese (4% Milk Fat, drained)
  • 4 oz (113g) Full Fat Cream Cheese, softened
  • 2 medium cloves Fresh Garlic, finely minced
  • 2 tablespoons Fresh Chives, finely snipped
  • 1 tablespoon Fresh Parsley (flat-leaf), finely chopped
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Freshly Squeezed Lemon Juice
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 teaspoon Kosher Salt (or to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Place the cottage cheese in a fine-mesh sieve over a bowl. Allow it to drain for at least 5 minutes to remove excess whey. Pat gently with a paper towel if very wet.
  2. Place the drained cottage cheese, softened cream cheese, minced garlic, and lemon zest into the food processor bowl.
  3. Pulse the mixture 8-10 times until the mixture is mostly combined but still slightly textured. Stop and scrape down the sides.
  4. With the food processor running, slowly drizzle in the olive oil through the feed tube until the mixture becomes uniformly smooth and creamy. Blend for 1-2 minutes, pausing to scrape down sides, until it resembles thick hummus.
  5. Add the fresh chives, parsley, lemon juice, salt, and pepper to the processor. Pulse just 3-4 times until the herbs are evenly distributed but still visible.
  6. Transfer the dip to a small bowl. Taste it critically! Adjust seasonings as necessary (salt or lemon).
  7. Cover the dip tightly with cling film, pressing the film directly onto the surface. Refrigerate for a minimum of 30 minutes to allow flavours to meld.
  8. Transfer to a serving dish, drizzle with a tiny thread of olive oil and a sprinkle of flaky sea salt, and serve immediately with crudités or crackers.