This Whipped Chili Crisp Cottage Cheese with Watermelon is a sweet, spicy, and refreshing summer appetizer that’s perfect for entertaining.
One of my favorite parts of summer is finding simple ways to let peak-season produce shine, and watermelon is always at the top of that list. I wanted to create something that felt fresh and unexpected, pairing its natural sweetness with creamy whipped cottage cheese and a little heat from chili crisp for an appetizer that’s just as beautiful as it is delicious.
This dish layers silky honey-lime whipped cottage cheese with juicy watermelon balls, a drizzle of chili crisp, fresh mint, toasted sesame seeds, and flaky sea salt. It’s the perfect balance of sweet, spicy, creamy, and refreshing flavors, making it an easy summer appetizer that’s equally at home on a dinner party table or served with grilled sourdough for a light lunch.
If you like this summery recipe, you’ll love my Melon and Burrata Salad and my Watermelon & Halloumi Toast with Chili Crisp.
Whipped Chili Crisp Cottage Cheese with Watermelon
Ingredients
Blend:
- 1 cup full-fat cottage cheese I like Breakstones
- 1 tsp chili crisp (blend in just enough for flavor)
- 1 tsp lime juice + more for finishing
- 1 tbsp chopped mint + more for topping
- 1/2 tsp hot or regular honey
- 1/2 tsp tajin
- 1 tsp lime zest
- 1 tsp olive oil
- 1/4 tsp flaky sea salt
Top with:
- 35 watermelon balls (depending on how big your plate is and how big your scoop is)
- 1 tsp chili crisp
- Flaky sea salt
- Toasted sesame seeds
- Fresh mint
Instructions
- Blend the cottage cheese: Add the cottage cheese, chili crisp, honey, lime juice, lime zest, olive oil, and kosher salt to a food processor or high-speed blender. Blend for 1–2 minutes until completely smooth and creamy, scraping down the sides as needed.
- Prepare the watermelon: Use a small melon baller to scoop the watermelon into uniform balls, rotating the baller through the flesh to create rounded pieces. Measure out about 1 cup and refrigerate until ready to assemble.
- Adjust the flavor: Taste the whipped cottage cheese and add another squeeze of lime, drizzle of honey, or spoonful of chili crisp until the balance of sweet, spicy, and tangy is just right.
- Assemble the dip: Spread the whipped cottage cheese onto a shallow serving plate or bowl, creating swoops with the back of a spoon.
- Add the toppings: Scatter the chilled watermelon balls over the cottage cheese, then drizzle with additional chili crisp. Finish with the fresh mint, toasted sesame seeds, flaky sea salt, and a little extra lime zest.
- Serve: Enjoy immediately with toasted sourdough, crackers, or use it as a vibrant spread for summer toast.
Made this recipe? Don’t gatekeep! Five stars? Chef’s kiss?
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