Cottage Cheese Dip

I found the recipe for this simple, yet spectacular dip/spread on numerous websites. says that it comes from a restaurant where she used to work – L'Auberge Chez Francois outside of Washington DC. So few ingredients but packed with flavor and absolutely sublime on toasted baguette or crackers!


16 oz. 4% small-curd, cream-style cottage cheese
2/3 c. sour cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. finely minced garlic
1 T. finely minced shallots
1 T. finely minced chives
1 T. finely minced parsley

Mix the cottage cheese and sour cream until well blended, then stir in the rest of the ingredients. Cover and keep in the refrigerator – it gets better the longer it is chilled – if you can wait that long!