Dips for Vegetables

2 cups cottage cheese (1 pint)
1 medium onion, chopped
2 green onions, chopped
Salt, white pepper, parsley, paprika


Process cheese and onions in blender or food processor until smooth. Season to taste with salt and pepper. Place in serving bowl. Sprinkle with chopped parsley and paprika in decorative pattern. Cut raw vegetables in dipping-size pieces and arrange around the bowl of dip on a large platter. Vegetable suggestions: Carrots, celery, green pepper strips, cherry tomatoes, raw turnips, parsnips, radishes, snow peas, zucchini, green onions, cucumber spears, mushrooms.

 Dips are so common these days, but back in the 1960s when I first tasted this dip at a legal secretaries' convention in Bradenton, I thought it was very "mod" with all the beautiful vegetables on the plate.

 Greek Dip

16 oz cottage cheese
3 oz feta cheese
1-2 tbs red wine vinegar (or lemon juice)
1-2 tbs olive oil
1-2 tbs honey
1 clove garlic
3 tbs dill
salt and peper to taste
Milk (optional for thinning)
Garnish:toasted sesame seeds, dill, black pepper + olive oil

Add all ingredients to a food processor and pulse for a minute or two until completely smooth. Taste and adjust the vinegar and honey if needed. If needed, add about 1 tbs milk to thin out a little.  Serve with pita chips, carrots, celery, cucumber. 

Sweet pickle dip

1 cup cottage cheese
1/2 cup Greek yogurt
1/2 cup bread and butter pickles, chopped
2 tbs pickle juice
2 tsp white wine vinegar
2 tbs fresh dill, chopped
2 tbs fresh chives, chopped
1/2 tsp each garlic powder, onion powder, salt
Garnish: olive oil, more chopped pickles, chopped chives + black pepper

In a small food processor pulse cottage cheese until smooth. Transfer to a bowl and add rest of the ingredients. Mix with a spoon or small rubber spatula. Taste to adjust the salt or vinegar if needed. Top with garnish of olive oil, more chopped pickles, chives and black pepper. Serve with crackers of choice or fresh vegetables sticks like cucumber, celery, carrots or sliced bell peppers.