Lemon Whipped Cottage Cheese
A light, creamy, protein-packed lemon whipped cottage cheese dip blended with garlic confit, fresh basil, olive oil, and red pepper flakes for an easy, 6-ingredient appetizer.
Ingredients
For the garlic confit:
- 1 head of garlic or enough to fill your ramekin with the skin peeled off
- The peeled rind of 1 lemon
- Salt and pepper
- Extra virgin olive oil
The rest:
- 1 1/2 cup cottage cheese
- ¼ cup fresh basil
- Confit see above
- Lemon juice juice from the lemon above
- Sea salt
- Pepper
- Red pepper flakes
Instructions
- Preheat oven to 250. Using a veggie slicer, peel the rind off of lemon and add to a ramekin along with the peeled garlic. Cover with enough olive oil to submerge the garlic and season with salt and pepper.
- Cook for about 2 hours or until garlic is softened and the oil is bubbly. Let confit cool.
- Add cottage cheese, confit (reserving a few cloves for topping at the end), basil, lemon, salt and pepper to a food processor and blend until smooth and combined. Season to taste.
- Add to a shallow bowl, spreading in an even layer.
- Add a few cloves to the center and top with more fresh basil and nice drizzle of the confit oil. Serve with whatever you feel like snacking on. Enjoy!