Cottage Cheese and Vegetable Spread

Total Time
10mins
Prep 10 mins
Cook 0 mins

This spread is great in pita pockets and is also yummy in a good whole grain bread. I got this from Vegetarian Times Cookbook. A little Spanish influence, a little Indian and some Southwest!

Ingredients Nutrition

Directions

  1. Combine all the ingredients in a bowl and mix well.
  2. Enjoy!
  3. I grated a little carrot into the mix and made it even healthier!
Most Helpful

I can't wait to try this. I love cottage cheese and love sandwiches that are healthy. This looks amazing. It may be great with a spinach wrap as well. I'll let you know. Looks great. ---------------------------------------------- Made it tonight and took it over to a neighbor for her lunch tomorrow. She took care of my cats while I was away so I thought I would treat her to lunch. She avoids most meats and loves to eat healthy so I figured this was perfect. I added a bit more garlic, just a bit, and I did leave a few of the ribs in the pepper for a little heat but not too much. I also added black olives, thin sliced. I tried it with the curry but wasn't sold, but I am NOT a curry fan and wasn't sure if she was either, so, I went with 1/2 teaspoon. I took over a little box with fresh made pumpernickel bread, the spread and some arugula so she can make her sandwich tomorrow. We both tasted it on some crackers and she and I both loved it. It is a great alternative to a heavy meat sandwich and it is so fresh. Excellent recipe!

SarasotaCook July 12, 2010

Just lovely! The addition of the rice vinegar makes the difference. We had this on dark rye bread and on crackers. Very flavorful and nice balance of fresh and dried herbs. I used fresh jalapenos and basil from my garden and will absolutely make this again. We love cottage cheese and find it a nice alternative to meat on a sandwich. This would also be great as a stuffing in celery or tomatoes. I did use extra jalapeno after tasting as we enjoy things a little hotter than other folks. We Texans love our jalapenos.l Thanks, Sharon, for a lovely recipe! Made for football pool, week 5, 2009.

pamela t. October 18, 2009

Awesome idea, will definitely be making this again soon. The amount of salt almost ruined it for us though. Husband tried to tell me but I was determined to follow the recipe! Next time more like 1/2 tsp salt, yikes! Otherwise we are grateful for the addition to our collection. Thank you.

Chef Pollo September 20, 2007