Jaji (Onion Dip/Spread)

Now here's the conundrum.... My Laurel's Kitchen cookbook says this dip is of Armenian origin, but all the references I have found online indicate that jaji is Thai. Regardless, this is exceptionally oniony but refreshing. Use as a dip or sandwich spread.

• Ready In: 10 mins
• Yields: 2 1/2 cups

Ingredients

• 1  cup cottage cheese
• 1  cup  yogurt cheese (plain yogurt, drained, read NOTE*)
• 1⁄4 cup  finely minced green bell pepper
• 3 -4  scallions, thinly sliced
• 1⁄3 cup celery, finely chopped (I prefer to use dark green celery because it's very strong tasting, however, omit the leaves)
• 1⁄2 teaspoon dill weed

Directions

1. *NOTE: There are several easy recipes on this site for preparing the yogurt cheese.
2. Once the yogurt cheese has been drained, combine it with the cottage cheese and mash with a potato masher or use a food mill. Drain off any liquid.
3. Add the remaining ingredients.
4. Chill at least 3 hours until ready to serve. Garnish the top of the dip with a few slices of scallions and a sprinkle of dill weed.
5. Preparation time does not include draining the yogurt.