Ingredients
Scale
- 1 cup cottage cheese (small curd or blended for smoothness)
- 1/2 cup English cucumber, finely diced or grated
- 1 tablespoon fresh dill, finely chopped
- 1 clove garlic, minced
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: A pinch of red pepper flakes for heat
Instructions
- Start by grating or finely dicing your English cucumber. Once prepared, place the cucumber pieces into a clean kitchen towel or a few layers of paper towels and squeeze firmly. This removes the excess water, which prevents the dip from becoming too thin and runny later on.
- If you prefer a smooth, whipped texture, place the cottage cheese into a blender or food processor. Pulse until it reaches your desired consistency. If you enjoy the traditional texture of cottage cheese, you can skip this step and simply place it in a medium-sized mixing bowl.
- Add the squeezed cucumber, minced garlic, fresh chopped dill, and lemon juice into the bowl with the cottage cheese. Stir everything together until the ingredients are evenly distributed throughout the mixture.
- Add the salt and black pepper, stirring once more. Taste the dip and adjust the seasoning if necessary. For the best flavor, cover the bowl and let it chill in the refrigerator for at least 30 minutes. This allows the garlic and dill flavors to meld with the cheese.
- Cook Time: 15 minutes
- Diet: High-Protein, Keto-friendly, Low-carb