HOME-MADE CHEESE DIP
Hemmagjord ostdip
4 sprigs fresh marjoram
or 1 tablespoon dried marjoram
2 sprigs fresh oregano
or ¾ teaspoon dried oregano
3½ oz Kesella (or Greek or Russian plain yogurt)
3½ oz cottage cheese
1 teaspoon fresh lemon juice
½ teaspoon salt
white pepper
Peel and finely chop the garlic. Rinse all fresh herbs. Pinch off the leaves from the basil, marjoram and oregano and finely chop it together with parsley and chives. Put Kesella (or substitute), cottage cheese and garlic in a large bowl and mix to a purée with a hand mixer or in a food processor. Add lemon juice, salt and pepper and process a little longer so that you get a smooth, creamy mixture. Then add the spices and stir by hand – do NOT mix!
Hemmagjord ostdip
This cheese dip is ideal with snacks. It’s also
delicious with crudités or brittle toast.
4 servings
1 garlic clove
½ bunch each of parsley, basil and chives4 sprigs fresh marjoram
or 1 tablespoon dried marjoram
2 sprigs fresh oregano
or ¾ teaspoon dried oregano
3½ oz Kesella (or Greek or Russian plain yogurt)
3½ oz cottage cheese
1 teaspoon fresh lemon juice
½ teaspoon salt
white pepper
Peel and finely chop the garlic. Rinse all fresh herbs. Pinch off the leaves from the basil, marjoram and oregano and finely chop it together with parsley and chives. Put Kesella (or substitute), cottage cheese and garlic in a large bowl and mix to a purée with a hand mixer or in a food processor. Add lemon juice, salt and pepper and process a little longer so that you get a smooth, creamy mixture. Then add the spices and stir by hand – do NOT mix!
Pour the dip in a glass bowl, cover with plastic foil
and store cold for 1 hour. Decorate with chives and basil leaves just before
serving with whichever stuff you like – vegetables, toast … you name it.
You can also mix finely cut or chopped raw vegetables
like cucumber, carrots, celery and leek or spring onions into the dip.
Enjoy!
Bella
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