Whipped Chili Crisp Cottage Cheese with Watermelon
This Whipped Chili Crisp Cottage Cheese with Watermelon is a sweet, spicy, and refreshing summer appetizer that's perfect for entertaining.
Ingredients
Serves 4 people
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.