Ingredients
Scale
- 1 cup small curd cottage cheese (full-fat recommended)
- 1–2 tablespoons chili crisp or chili oil
- 1 teaspoon honey or agave nectar (optional)
- 1 tablespoon sliced green onions
- 1 teaspoon toasted sesame seeds
- A pinch of flaky sea salt
- Sliced cucumbers, radishes, or toasted sourdough for serving
Instructions
- Step 1: Blend the Cottage Cheese – Place the cottage cheese into a small food processor or a high-speed blender. Pulse for 30 to 60 seconds until the mixture is completely smooth and no lumps remain. It should look like thick Greek yogurt or whipped cream. If it seems too thick, you can add a teaspoon of water or milk to help it move, but usually, the moisture in the cheese is enough.
- Step 2: Layer the Flavors – Transfer the whipped cottage cheese into a shallow bowl. Use the back of a spoon to create a few swirls or a small “well” in the center. Drizzle your favorite chili oil or chili crisp over the top, allowing the red oil to settle into the grooves. If you like a sweet-and-spicy vibe, drizzle the optional honey over the chili oil now.
- Step 3: Garnish and Serve – Sprinkle the sliced green onions, toasted sesame seeds, and a pinch of flaky sea salt over the bowl. Serve immediately while the cheese is cold. Use fresh vegetable slices or warm pieces of crusty bread to scoop up the creamy mixture, ensuring you get a bit of chili oil in every bite.
- Cook Time: 5 minutes