Ingredients
Dip
- 350 g yellow onions peeled and thinly sliced
- 1 tbsp olive oil
- 400 g 4% cottage cheese
- 1 tbsp lemon juice
- 1 tbsp chives finely chopped
- 1/4 tsp black pepper
- 2–4 tbsp water only as needed for the onions
Equipment
- Wide skillet
- Blender or food processor
- Mixing bowl
- Spatula
Instructions
Cook and blend
- Warm the oil in a wide skillet over medium-low heat. Add the sliced onions and cook for 35–45 minutes, stirring regularly, until soft and deep golden. Add water a tablespoon at a time if the pan catches before the onions soften; lower the heat if they darken too quickly.
- Transfer the onions to a shallow bowl and cool for about 15 minutes. Reserve a spoonful for the top if desired.
- Blend the cottage cheese with lemon juice and pepper until smooth, scraping down the sides as needed. Avoid adding water unless the product is unusually thick.
- Fold in the cooled onions and chives. Taste before adding any optional salt. Transfer to a serving bowl, add the reserved onions and chill until serving. Serve with optional vegetables or crackers, excluded from nutrition.
Nutrition
Calories: 85kcalCarbohydrates: 7gProtein: 6gFat: 4gFiber: 0.8g
Video
Notes
Estimated nutrition per one-eighth of the dip, including all measured oil, based on representative 4% cottage cheese and onion values. Dippers excluded. Contains milk.
Illustrative portion-cost basis: cottage cheese $3.50, onions $1, oil $0.30 and lemon/chives $0.70. Local prices vary.
Video credit: Dinner at Lulu's. The demonstration blends caramelized onions with cottage cheese and seasonings. This card blends the cheese separately, folds in the onions for visible strands and uses lemon and chives.