Ingredients:

  • 1 ½ cups low-fat cottage cheese (2% or 4%)
  • 2 oz crumbled feta cheese
  • 1 Tbsp fresh lemon juice
  • 1 tsp extra virgin olive oil
  • 1 medium fresh garlic clove, roughly chopped
  • ½ cup (packed) fresh flat-leaf parsley
  • ¼ cup (packed) fresh dill
  • 2 Tbsp fresh chives, chopped
  • ½ tsp dried onion powder
  • ¼ tsp sea salt, or to taste
  • ½ tsp freshly ground black pepper

Instructions:

  1. Combine Base Ingredients: Add the cottage cheese, feta, lemon juice, olive oil, and chopped garlic clove to the bowl of a food processor or high-speed blender.
  2. Blend Until Smooth: Process the mixture initially on medium speed for 1 minute. Stop, scrape down the sides thoroughly with a spatula, and continue blending on high speed for another 1–2 minutes, or until the mixture is completely homogeneous, smooth, and no curd texture remains. The texture should resemble Greek yogurt.
  3. Add Greens: Add the fresh parsley, dill, chives, onion powder, salt, and pepper to the processed base.
  4. Pulse and Finish: Pulse the mixture 5–7 times, just until the herbs are finely chopped and evenly distributed, resulting in a vibrant green dip. Do not over-blend in this step.
  5. Adjust Seasoning: Taste the dip and adjust the salt, pepper, or lemon juice as necessary, remembering that the flavours will intensify slightly once chilled.
  6. Chill (Crucial Step): Transfer the dip to an airtight container. Refrigerate for a minimum of 30 minutes to allow the fresh herbs and garlic to fully infuse the base and firm up the texture.
  7. Serve: Transfer the dip to a serving bowl. Drizzle a tiny amount of high-quality olive oil over the top and garnish with a sprinkle of fresh dill or chives before serving with vegetables or crackers.