Description
A bowl of creamy dip and a pile of crunchy veggies is honestly one of my favourite quick table fillers. This Cottage Cheese Crudite Dip comes together in minutes and somehow disappears even faster.
Ingredients
Units
Scale
- 1 x 250 g tub fat-free smooth cottage cheese
- 3 Tbsp Crosse & Blackwell Trim salad dressing mix
- 1 Tbsp low-fat milk
- 3 Tbsp plain Greek yogurt instead of dressing mix and milk
- 1/2 medium onion, very finely chopped, or 2 shallots finely chopped
- 3 Tbsp fresh parsley, chopped
- 2 Tbsp Worcestershire sauce
- 1 crack of black pepper
- Light sprinkle of Aromat seasoning
- Pinch of sea salt
- A few splashes of Tabasco sauce
Instructions
- In a medium bowl, add 1 x 250 g tub of fat-free smooth cottage cheese. Give it a quick stir.
- If you’re using the dressing option, stir in 3 Tbsp Crosse & Blackwell Trim salad dressing mix with 1 Tbsp low-fat milk until smooth.
- If you’d rather skip the mix, just stir in 3 Tbsp plain Greek yogurt instead.
- Add ½ medium onion, finely chopped or 2 finely chopped shallots.
- Chop them really small so the flavour blends nicely and doesn’t overpower the overall taste.
- Stir in 3 Tbsp chopped parsley and 2 Tbsp Worcestershire sauce.
- Season with 1 crack of black pepper, a light sprinkle of Aromat, a pinch of sea salt, and a few splashes of Tabasco sauce. Give everything a good mix.
- Taste the dip. If you like a little more kick, add another tiny splash of Tabasco sauce or another crack of black pepper.
- Cover and refrigerate for at least 30 minutes so the flavours settle in, and the dip thickens slightly.
- Stir once more before serving.
- Spoon into a small serving bowl and surround with sliced veggies like carrots, celery sticks, cucumber rounds, bell peppers, radishes, or even snap peas.
- It’s simple, fresh, and honestly perfect when you need something quick while guests are already knocking on the door.
Notes
Created, prepared, tried, and tested Gail
