I’m not sure if you realized it or not, but my past few recipes have had cottage cheese in them. I have been trying to eat more protein and cottage cheese is an excellent source. However, cottage cheese is kind of spendy. So, when it goes on sale, I stock up and eat it in a variety of ways – including breakfast pancakes, dinner and now in this side dish which is great to take to a summer BBQ. It is full of protein, a bit of spice and when served with veggie chips, is perfectly healthy. I like to have a healthy option because as you know, it can be hard to eat healthy at a BBQ.
This is one of the dishes I made for our 4th of July feast. It is in the pictured on the plate above next to the carrot chips, directly to the right of it. A better photo is below. Side note – dang, I really love pickles. My Aunt Cindy makes the best!
Farmgirl Susan’s Fiesta Cottage Cheese Veggie Dip from Farmgirl Fare
1 16-ounce container organic cottage cheese
1 cup chopped Roma tomatoes (about 4 large), seeded and diced
1 cup chopped sweet red pepper (any color would be fine)
3 large scallions (green onions) white and green parts, chopped
1 large clove garlic, chopped
1 jalapeno pepper, chopped (optional)
1/4 cup chopped fresh cilantro
1 teaspoon Worcestershire sauce
1 teaspoon cumin
1/2 teaspoon salt
Mix all the ingredients in a medium bowl. Feel free to add even more veggies if you like. The original recipe says to chill at least 3 hours before serving, then pass with tortilla, corn chips or veggie chips. Waiting a few hours, or even overnight, does improve the flavor. If you leave it more than a night or two, it will get watery. Just drain that off before eating but it is best eaten within the first few days, about 2-3.
Here is a closer photo of the picture. I also have added this to the top of a garden salad and that is delicious to use in place of a heavy dressing. Enjoy!