This Spring Cottage Cheese Dip with radishes and chives is a bright, light, and tasty appetizer packed with spring flavours. It’s so easy to make, too.Jump to Recipe
Hey everyone – how are you doing? I hope you are excited about the weekend? I know, silly question. And just to make you a bit jealous, it’s an extended weekend here in Canada as Monday is holiday.
Now, I am also excited about sharing this Spring Cottage Cheese Dip. Cottage cheese is not something you would see in dips often. Or in any other recipes. Indeed, it didn’t occur to me either until a month ago when I had a though about cottage cheese dip. I googled it – and surprisingly it’s not a rare idea at all. I believe cottage cheese appetizers are quite common in Eastern European countries. Just like Polish cottage cheese dip Gzik with chives (And often with radishes.)
What is Cottage Cheese?
Cottage cheese is a cheese curd product, with a mild (Sometimes a bit sour) flavour. It’s creamy but with grainy texture. The fat content could vary significantly, from 0% to 9% and probably beyond. Fat percentage affects the consistency, too. For instance, low-fat cheese tends to have less moisture; it’s drier and less creamier. In our local stores only 0.5% cottage cheese is available, but in my opinion, the range between 2-4% is the best.
You might also know farmer’s cheese. That’s the variation of cottage cheese. But with the different method, it tastes more acidic. Also, its lower moister content makes it firmer.
If you cannot find cottage cheese, farmers cheese and also ricotta would be a good substitution. The taste will not be the same, but still great.
There’s one more cottage cheese recipe on my blog – Syrniki (Cottage Cheese Pancakes). Please check it out!
Spring Cottage Cheese Dip
As these pictures confirm, the cottage cheese is grainy. Of course, blender helps but not fully. Sour cream is optional, but it adds more freshness and smoothness. This grainy texture is kind of fun indeed. And the flavours? Simple but lovely. Radishes and chives are both great spring ingredients that go well together. Lastly, you will need just a pinch of salt and pepper and a drizzle of olive oil. Simple as that!
If you don’t need that much of the dip, you can easily cut the recipe in half. But the dip will be fine refrigerated for up to 2 days. In fact, it would stay fresh longer, but chives start tasting a little off to my liking.
I hope you like thing Spring Cottage Cheese Dip, and you will try them soon. If you try it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Spring Cottage Cheese DipCourse: Appetizers
This Spring Cottage Cheese Dip with radishes and chives is a bright, light, and tasty appetizer packed with spring flavours. It’s so easy to make, too.
350 gr. or about 2 cups, packed cottage cheese (I use 0,5% fat content, but higher would be even better – the texture will be creamier)
1-2 tbsp. sour cream (optional) – recommended to use for low-fat cottage cheese
8-12 radishes, finely chopped (about 1/2 to 2/3 cup chopped – depending on their spiciness)
15-20 gr. chives, finely chopped (about 1/8 cup chopped)
a good pinch of salt and black pepper, to taste
1 tbsp. olive oil, for drizzle (optional)
- Combine the cottage cheese and sour cream (If using) Process for about 20 seconds with the immersion blender, to brake down the grains a little. Stir in the salt and pepper and whip for another 10 seconds to combine.
- Stir in the chopped radishes and chives to combine. Try and adjust the seasoning if necessary. Transfer to a serving bowl and drizzle with the olive oil if desired.
- Serve at one or refrigerate a little if desired. Keep leftovers refrigerated in a air-tight container for up to 2 days. It will stay fresh longer, but chives might start having a strange aftertaste if kept longer. Enjoy with crackers or better rye bread!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.