Bright, creamy and perfectly tangy. Lightly whipped Good Culture Cottage Cheese, fresh lemon juice, and olive oil come together to creamy a super creamy base. Top with with crispy shallots and enjoy with freshly cut veggies for some extra texture.
Ingredients:
- 1 ½ cups of Good Culture Cottage Cheese
- Zest of 1 lemon (optional)
- 1–2 tbsp fresh lemon juice (to taste)
- Kosher salt, to taste
- Freshly ground black pepper
- 1 small shallot, thinly sliced into rings
- Neutral oil (avocado or grapeseed), for frying
- Extra-virgin olive oil, add about 1 tbsp and extra for finishing
- Sliced cucumbers, for serving
Instructions:
- Fry the shallots – Add about ½ inch neutral oil to a small skillet and heat over medium-low. Add shallots and cook slowly, stirring occasionally, until golden and crisp, 6–8 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
- Whip the cottage cheese – Add cottage cheese, lemon zest, lemon juice, olive oil, a pinch of salt, and black pepper to a bowl. Use a whisk to whip until creamy but still lightly textured (not fully smooth).
- Assemble – Spoon cottage cheese into a shallow bowl. Top with crispy shallots and finish with a generous drizzle of olive oil.
- Serve – Serve with sliced cucumbers for dipping.