Cottage Cheese Pepper Dip

Could there be a food more heavily burdened with a dull reputation? Has anyone even eaten cottage cheese since the 1970s? Turns out that like so many foods today, this aged icon of the fat-free diet movement has been getting the artisanal treatment by cheesemakers around the country, giving fresh life to a food most of us haven’t thought about in decades. So we decided it was time to reimagine how we eat it and come up with recipes worthy of the new breed of high-quality cottage cheeses.
Cottage Cheese Pepper Dip
Cottage Cheese Pepper Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 16-ounce container cottage cheese

  • 1/2

    teaspoon ground black pepper

  • Pinch cayenne pepper

  • 1/4

    teaspoon smoked paprika, plus more to garnish

  • 1/2

    cup chopped cherry peppers

  • 1

    tablespoon cherry pepper liquid (from the jar of cherry peppers)

  • 1

    tablespoon diced banana peppers

  • 1/4

    cup diced Kalamata olives

  • Chips, toasted baguette rounds, crackers or vegetables, to serve

Directions

In a medium bowl, stir together the cottage cheese, black pepper, cayenne, paprika, cherry peppers, cherry pepper liquid, banana peppers and Kalamata olives. Spoon the mixture evenly into a casserole or other serving dish. Sprinkle with additional paprika. Serve with toasted chips, toasted baguette rounds, crackers or vegetables. Nutritional Information: Per serving 50 calories 1.5 g fat (0 g saturated fat, 20 percent fat calories) 7 g protein 3 g carbohydrates 0 g cholesterol 0 g fiber 280 mg sodium

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