Recipe by Sharon123
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!
Top Review by SarasotaCook
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!
- 2 cups low fat cottage cheese
- 2 scallions, green and white parts, sliced thinly
- 2⁄3 cup finely chopped green bell pepper
- 2⁄3 cup finely chopped red bell pepper (I added a little yellow pepper too)
- 1 tablespoon minced fresh basil leaf
- 1 tablespoon minced jalapeno pepper
- 1 teaspoon dried dill
- 1 teaspoon curry powder
- 1 teaspoon salt (to taste)
- fresh ground black pepper
- 2 teaspoons rice vinegar
- 1 teaspoon minced garlic