Prep 5 mins
Cook 0 mins
Nice 'warm' dip to serve along with dry biscuits or personally I served on top of some puppodums.
Make and share this Cottage Dip recipe from Food.com.
- 175 g cottage cheese
- 50 g cucumbers, very finely diced
- 1 tablespoon fresh herb, finely diced
- 2 teaspoons dried chives
- 1 teaspoon hot English mustard
- 1 teaspoon mayonnaise
- 1 teaspoon garlic, crushed
- 1⁄4 teaspoon ground black pepper
- 6 drops Tabasco sauce
- Combined all ingredients in a small bowl and mix well, it may be refrigerated until use a few hours.
- Spoon over biscuits / cooked puppodums or serve in a separate bowl for dipping.
I made this as a single serving to top my whole wheat flax seed crackers the other day. It made a very delicious light lunch. I will definitely make this again Peter. My youngest DD who is 9 said next time I need to make enough for two as she really enjoyed it as well. Made and reviewed for the 45th OZ/NZ Recipe Swap.
This is a fantastic, hot dip recipe! It is very fresh and a great for veggie dipping! The cucumber pairs nicely with the cottage cheese and herbs. The heat from the tabasco and mustard is surprising, but very nicely so. :)
I will certainly make this again as it is quick to prepare and sure to impress guests.
THANK YOU SO MUCH for sharing this wonderful recipe with us, Peter.
Made and reviewed for the Aus/NZ Recipe Swap August 2010.
This dip made an extremely nice addition to my finger food counter for one of the last monthly groups I hosted! I left it for people to choose from a variety of crackers, but now that I know what puppodums are (yes, I did the research & now know where I can get them!), I'll be serving this dip with those buggers, as much for the conversation as anything else! I did cut back a bit on the amount of Tabasco sauce, but definitely not on the English mustard! Many thanks, Peter, for a great recipe keeper! [Tagged, made & reviewed as a recipenap in the Aus/NZ Recipe Swap #36]