Cottage Cheese Walnut Dip

READY IN: 10mins
Recipe by NOOBchef

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.

Top Review by Syrinx

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.

Ingredients Nutrition


  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 :).

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