picture of a basil leaf title text cottage cheese recipes
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Cottage cheese is a fresh cheese made from whole, part-skimmed or skimmed pasteurized cow's milk. It has a very mild tangy flavor and is moist with a delicate aroma. Its most noticeable charecteristic is its texture and consistency. The creamy curds come in three forms:

  • small curd
  • medium curd
  • large curd

The recipes here can be made with either whole milk cottage cheese or the low-fat version. The curd size does not matter at all since they are blended for a smooth consistency. I give the first recipe which can be used as the generic version and variations which follow that.

Base Recipe

  • 1 cup cottage cheese
  • 2 Tbsp Extra virgin olive oil
  • 1 small garlic clove
Blend all the ingredients together untill totally smooth. Add salt to taste and keep refridgerated untill needed.

Variations Preparation
Sun dried tomato Spread Add 1/2 cup oil packed sun dried tomatoes and a teaspoon of fresh thyme leaves and a pinch of red pepper flakes (optional) to the base recipe and blend till the tomatoes are small bits.
Cilantro Spread Add 1/2-1 cup fresh washed cilantro leaves and 1/2 tsp of lemon juice to the base ingredients and blend till smooth.
Olive Medley Spread Add 6-8 oil oil packed kalamata olives,6-8 pimento stuffed green olives and a tablespoon of sun dried tomatoes to the base ingredients and blend untill the olives are still in small bits or slightly chunky.
Fresh veges Spread Add 3 tablespoon each of chopped red and orange bell peppers, celery, carrot and a teaspoon of chives. Omit the garlic from the base recipe and add 1/2 teaspoon of lemon juice and blend the rest together untill the vegetables are still in small pieces.
Basil Spread Add 1/2- 1 cup fresh basil leaves and a 1/2 tsp of lemon juice to the base recipe and blend untill smooth.
The following recipes use ingredients that are cooked before adding to the cottage cheese to make the spread.
Caramelised Onion Spread Take 1 medium sized chopped onion and the garlic from the base recipe and cook over medium heat with a tablespoon of canola oil, salt to taste and 1/2- 1 tsp of crushed red pepper flakes till soft and cooked well. Cool to room temperature and blend with the 1 cup of cottage cheese.
Roasted red bell pepper Spread Take 1 large red bell pepper.Split the pepper lengthwise and take out stem, seeds, and pods. Put the pepper, skin side up,on a foil lined baking sheet under the pre heated broiler, and cook until the skin is blackened. Let the peppers cool wrapped in foil or in a paper bag. Peel off the skin. Add this to the base recipe and blend.
Mushroom Spread Take 1 cup of chopped crimini or portabella mushrooms and 2 tablespoons of chopped onion and cook them with a teaspoon of canola oil till the onion is well cooked. Add this to the base recipe and blend. You can also add chopped toasted walnuts or pecans to this.

All the recipes above can be made easily with a hand blender. Click here to check out the different brands and models available to see which one suits your needs best.

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