Cottage Cheese Walnut Dip

Total Time
Prep 10 mins
Cook 0 mins

This was originally from another recipe , but I made so many variations that I decided it was mine! Now instead of a pasta sauce this is a lovely fresh and easy dip. All ingredients should be room temperature , but chill just for a bit then stir before serving.


  1. Roughly chop basil, parsley and walnuts.
  2. Combine cheese and yogurt.
  3. Then add margarine, garlic and walnuts in a bowl; mix thoroughly.
  4. Stir in basil, parsley and pepper.
  5. EAT :).


Most Helpful

After reading the previous review, and checking with Chef #258867, I cut the amount of parsley to 10g (assuming 100g to be a typo). The result was a think and chunky salad - not really a dip, but nice on lettuce leaves or crackers. I don't know what purpose the margarine served (I used butter), and the Parmesan was drowned out by all the fresh herbs, so I would suggest either omitting the butter and Parmesan or greatly increasing their quantity. I would also chop everything finely, not roughly, to give the flavours a better chance of merging together. In fact, I would recommend blending everything - I did this with the leftovers, using a hand blender, and the resultant dip was much nicer, with a lovely flavour, a delicate green colour, and a slight grittiness of pulverised walnuts. Reviewed for Pick A Chef, Fall 2007.

Syrinx October 01, 2007

I found this to be a tasty bread spread or sandwich filling! I had it in pita bread as a sandwich, with tomatoes, and the flavor was nicely cheesy and I loved the crunchy texture of the walnuts! It didn't work for me, however, as a veggie dip - too thick, flavor not sharp enough for veggies, plus the walnuts competed for texture - just my own personal taste. Now - the parsley! I didn't assign stars because I THINK I only used 1/2 of the parsley. See - I had most of a large bunch of parsley in the house. I was making 1/2 recipe - so I needed 50 grams. Well, after I removed the thicker parts of the stems, I only had 25 grams - which would mean the (whole) recipe would use about 3 lg bunches of parsley? That didn't seem right, so perhaps the parsley is weighed before removing the stems? That didn't make sense to me, and the parsley is such an intregral flavoring so that is why I didn't give it stars. One more thing about the parsley - like I said, I think I only used half, and the spread was very parsley-ish, and chopped roughly - and I think some would not have liked chomping on all that parsley. Me - I happen to love parsley, so it was great, but next time, I might use even less, esp. if I am going to serve it to others, and chop it finer. Two more comments: Even as a lunch, I think this (whole) recipe would serve 3-4 - which would also bring the calories and fat way down:-) Along that vein, I used fat-free cottage cheese and yogurt, and will do that again the next time. Thanks, NOOBchef, for posting - I really liked this combo of flavors and textures.

Dorie's Lori May 18, 2007

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