Whipped Lemon Cottage Cheese Dip with Honey & Pistachios

10 Min

Ingredients

  • 1 cup cottage cheese
  • 1 tbsp fresh lemon juice from Chilean lemon
  • ½ tbsp finely grated lemon zest (about ½ lemon)
  • 2 tbsp honey, plus extra for drizzling
  • 1 tsp vanilla extract
  • Pinch of salt

Toppings

  • 2 tbsp chopped pistachios
  • 1/2 tbsp hemp hearts (optional)
  • 3-6 fresh mint leaves, chiffonade
  • Extra lemon zest and/or honey to suit your taste

Directions

  1. Add the cottage cheese, lemon juice, lemon zest, honey, vanilla, and sea salt to a food processor or high-speed blender.
  2. Blend for 1–2 minutes until completely smooth and creamy, stopping once or twice to scrape down the sides.
  3. Spoon the whipped dip into a shallow serving bowl.
  4. Drizzle with additional honey and sprinkle with chopped pistachios, hemp hearts (if using), fresh mint, and a little extra lemon zest.
  5. Serve with seasonal fruit from Chile, like peeled and sliced kiwi, mandarin and/or naval orange segments, or grapes. This would also go well with whole grain crackers, pretzels or pita chips.

Tips

  • For an extra bright citrus flavour, add a little more fresh lemon zest just before serving.
  • If you want a different flavor profile, you can substitute the lemon for Chilean naval orange zest and juice!
  • Make the dip up to 2 days in advance and refrigerate in an airtight container. Add the toppings just before serving.
  • You could substitute honey with pure maple syrup.
  • This dip also makes a delicious spread for toast or bagels.