📝 About This Recipe
This modern take on a retro classic transforms humble cottage cheese into a velvety, sophisticated spread that rivals any gourmet labneh. By whipping the curds with a touch of bright lemon and savory aromatics, we create a light-as-air texture that perfectly balances the sharp, peppery crunch of fresh scallions. It is a high-protein, incredibly refreshing dip that feels indulgent while remaining light enough for a summer garden party or a healthy weekday snack.
🥗 Ingredients
The Creamy Base
- 2 cups Full-fat Small Curd Cottage Cheese (cold, 4% milkfat recommended for best texture)
- 1/4 cup Greek Yogurt (plain, full-fat for extra tang)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon White Pepper (ground)
The Aromatics
- 6 stalks Scallions (very thinly sliced, whites and greens separated)
- 2 tablespoons Fresh Chives (finely minced)
- 1 clove Garlic (grated into a paste)
- 1 small Shallot (finely minced)
The Finishing Touch
- 2 tablespoons Extra Virgin Olive Oil (high quality for drizzling)
- 1/2 teaspoon Aleppo Pepper or Red Chili Flakes (for a gentle heat)
- 1 teaspoon Toasted Sesame Seeds (optional, for crunch)
👨🍳 Instructions
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1
Place the cold cottage cheese and Greek yogurt into a high-speed blender or food processor.
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2
Add the lemon juice, lemon zest, grated garlic, salt, and white pepper to the blender.
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3
Process on high speed for 60-90 seconds until the mixture is completely smooth and no curds remain. It should look like thick whipped cream.
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4
Taste the whipped base. If it needs more acidity, add a tiny splash more lemon; if it's too thick, add a teaspoon of water or milk.
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5
Transfer the whipped mixture into a medium-sized mixing bowl.
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6
Fold in the minced shallots and the white parts of the sliced scallions using a rubber spatula.
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7
Gently fold in half of the scallion greens and half of the minced chives, reserving the rest for garnish.
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8
In a very small skillet over low heat, warm the olive oil with the Aleppo pepper for 2-3 minutes until the oil turns slightly red and fragrant. Do not let the oil smoke.
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9
Cover the dip and refrigerate for at least 30 minutes. This allows the flavors of the scallions and garlic to meld with the dairy.
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10
When ready to serve, transfer the dip to a shallow serving bowl.
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11
Use the back of a spoon to create a 'swirl' or well in the center of the dip.
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12
Drizzle the infused Aleppo pepper oil into the swirls.
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13
Top with the remaining scallion greens, chives, and toasted sesame seeds.
💡 Chef's Tips
Always use full-fat cottage cheese; low-fat versions contain more stabilizers and water, which can lead to a grainy or runny texture when whipped. If your dip feels too thin after blending, chill it for an hour; the fats will firm up and create a thicker consistency. For a deeper flavor, you can sauté the scallion whites in a teaspoon of butter before folding them in. Ensure your scallions are very dry after washing; excess water will dilute the creaminess of the dip. Avoid over-processing the herbs in the blender, as this will turn the entire dip green; always fold them in by hand at the end.
🍽️ Serving Suggestions
Serve alongside warm, charred pita bread or thick-cut sourdough toasts. Pair with crunchy seasonal crudités like watermelon radishes, snap peas, and Persian cucumbers. This dip works beautifully as a spread for a smoked salmon bagel or a turkey club sandwich. Accompany with a crisp, dry white wine like a Sauvignon Blanc or a chilled glass of Rosé. Use as a cooling dollop on top of spicy grilled lamb or chicken skewers.