Prep 5 mins
Cook 25 mins
This is a Cook's Country recipe that I first tried a few months ago as one of their volunteer recipe testers. It came out in print in their August/September 2009 issue so I am finally free to share it. Their technique of blending cottage cheese with boiling water produces a smooth, creamy dip that tastes just as good as the full-fat stuff. Pair this with reduced fat chips and you've got an (almost) guilt-free snack!
- 2 tablespoons olive oil
- 2 cups finely chopped onions (2 small- to medium-sized onions, avoid red onion, which will turn the dip murky brown)
- 1 cup low fat cottage cheese
- 1⁄4 cup boiling water
- 1 cup low-fat sour cream
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 teaspoon garlic powder
- Caramelize onions: Heat oil in nonstick skillet over medium-high heat until shimmering. Add onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deep golden brown and tender, about 20 minutes.
- Puree cottage cheese and boiling water in blender until no lumps remain. (I pop the water in the microwave on high for a minute or until I can see that it's boiling.) Add half of caramelized onions and blend until completely smooth.
- Transfer to a medium bowl, then whisk in sour cream, Worcestershire sauce, garlic powder, and remaining caramelized onions. Season with additional salt and pepper if desired.
- Refrigerate at least 1 hour or up to 3 days.