whipped cottage cheese ricotta dip

I have had my fair share of whipped feta dips. I fan girl over the whipped egpplant dip at Élephante in Los Angeles. But, pairing cottage cheese and ricotta cheese together to make a dip was a solid move on my part. I can say this with confidence: THIS IS MY BEST RECIPE OF 2022, thus far. Sure it’s January at the moment, but this baby is the real deal. It’s creamy, protein-packed, the perfect crowd-pleaser appetizer, yet also amazing to scoop onto any savory bowl to plus up your lunch or dinner.

INGREDIENTS:

  • 3/4 cup cottage cheese

  • 3/4 cup ricotta cheese

  • 1 tbsp olive oil

  • 1 tbsp lemon juice

  • 2 garlic cloves, minced

Toppings:

  • Ground beef

  • Pomegranate seeds

  • Fresh parsley

  • A drizzle of olive oil

INSTRUCTIONS:

To make the whipped cottage cheese ricotta dip, simply add all the ingredients to a blender and blend. Plate and add the toppings. For dipping, I went with eggplant “chips.”

To make the eggplant “chips,” evenly spread out thinly sliced eggplant on a parchment-lined baking tray, brush each of them with olive oil, season with Italian herbs, sea salt and pepper and bake at 425 degrees for 10 minutes. Flip each eggplant “chip” and bake for another 10 minutes.

Crunchy sourdough toast points would also be super yummy to dip into this whipped cottage cheese ricotta dip.

recipesAlec Trefferssnacks & shareables