Ingredients
Scale
- 2 cups small curd cottage cheese (full fat recommended for creaminess)
- 1 cup cherry tomatoes, finely diced
- 1/4 cup fresh basil leaves, chiffonade or finely chopped
- 1 clove garlic, minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic glaze (optional for drizzling)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- Red pepper flakes (optional for heat)
Instructions
- Start by washing your cherry tomatoes and fresh basil. Dice the cherry tomatoes into small, uniform pieces. If your tomatoes are particularly juicy, place them on a paper towel for a minute to remove excess moisture. This prevents the dip from becoming watery. Stack the basil leaves, roll them tightly like a cigar, and slice them into thin ribbons (chiffonade). Mince the garlic clove as finely as possible to ensure even distribution of flavor.
- In a medium mixing bowl, add the cottage cheese. For a rustic, chunky texture, simply stir in the diced tomatoes, minced garlic, and half of the basil. If you prefer a smooth, whipped consistency, place the cottage cheese and garlic in a food processor or blender first. Pulse until smooth, then transfer to a bowl and fold in the tomatoes and basil by hand. Stir in the salt and black pepper until well combined.
- Transfer the dip into a shallow serving bowl. Use the back of a spoon to create a small well in the center of the dip. Drizzle the extra virgin olive oil and balsamic glaze into the well. Top with the remaining fresh basil and a pinch of red pepper flakes if you want a subtle kick. Serve immediately with your favorite crackers, toasted baguette slices, or fresh vegetable crudités.
- Cook Time: 10 minutes