My mom gave this recipe to me ages ago. I think it is excellent on tortilla chips. The theory is that you get a lower fat, higher protein dip with the cottage cheese (1 gm total fat and 3 gm protein per ounce – for the real stuff, that is) than with sour cream (cultured – 6 gm total fat and 1 gm protein per ounce). Of course, the through-the-roof glycemic index of chips you dip in it is a whole other kettle of fish…fish being zero glycemic, but that is another story…
The moral of that story is dip some nice, woven whole wheat crackers instead (yes, I luvs me some Triquits) or some other healthy chip alternative. This stuff also rocks with raw veggies, like broccoli and cauliflower.
If you want to use skim milk and non-fat cottage cheese – go ahead but on your head be it. I’ve done that before, and in my opinion it’s vile. Unless you like library paste. A lot of people like 2% milk and low-fat cottage cheese just fine (like my mom, and friend Pam) but it still tastes a little off to me. So you can adjust the type of dairy according to your individual needs. Lucky for me, is it is low-glycemic in any incarnation.
1 – 24 oz carton cottage cheese
1- seasoning option (see below
1/4 -1/2 cup milk (regular, 2%, unsweetened plain almond or soy…even half and half if fat isn’t a worry)
Put cottage cheese, 1/4 cup of milk and seasoning in a blender. Blend on high until smooth. Additional milk may be needed to adjust texture to your liking.
1 pkg ranch dressing mix
1 pkg french onion soup mix
1 pkg knorr or other spinach dip mix
1 tsp garlic powder
1tsp dill weed
1/2 tsp onion powder