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Lemony garlic whipped cottage cheese dip

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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
  • A few sprigs of rosemary
  • Salt and pepper
  • Extra virgin olive oil

The rest:

  • 1 cup Breakstones cottage cheese
  • About ΒΌ 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. Add a few sprigs of rosemary, and 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!