Fresh herbs give this classic dip, adapted from America’s Test Kitchen, its clean, fresh flavor and distinctive color; do not substitute dried herbs. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. Season with additional lemon juice, salt and pepper to taste before serving.

Ingredients

  • 1 cup 1-percent low-fat cottage cheese
  • ¼ cup boiling water (see note above)
  • 1 cup low-fat sour cream
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • ¼ cup fresh parsley leaves
  • 1 tablespoon fresh tarragon leaves
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • ¼ cup minced fresh chives
  • Nutritional Information
    • Nutritional analysis per serving (20 servings)

      45 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 7 milligrams cholesterol; 41 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Makes about 2 1/2 cups.

Preparation

  1. Process the cottage cheese and boiling water together in a food processor until smooth, about 30 seconds
  2. Add the sour cream, oil, lemon juice, parsley, tarragon, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper and continue to process until combined, about 30 seconds.
  3. Transfer to a bowl and stir in the chives. Cover and refrigerate until the flavors have blended, about 1 hour. Season with salt and pepper to taste before serving.

1 hour

Dining and Cooking