BM #72 Week 2 Day 2 -
Here is another delightful Mexican Dip which has become an instant favorite at home.
Cottage Cheese is typically eaten with an accompaniment of fruits and nuts. I like to try out savory versions of enjoying cottage cheese. So I sometimes mix chutneys, sambar or rasam with cottage cheese.
But it was getting a little boring, so I used this theme of 'Dips, spreads and chutneys' as an opportunity to explore other ways to enjoy cottage cheese.
Recipe Source here
Cottage Cheese 1 cup
Salt Green Chili, Red Chili powder and Cilantro as needed
Lemon Juice 2 tsp
Corn kernels steamed 1 cup
Pinto Beans boiled 1 cup (Black beans/Kidney beans can also be used)
Tomato chopped 1/2 cup
Spring Onion chopped as needed
Method Of Preparation -
In a blender add the cottage cheese, avocado pulp, salt, green chili, chili powder , cilantro and cilantro. Blend until creamy and smooth.
Transfer the contents into a bowl, add in the pinto beans, corn, tomato and spring onion. Adjust the flavors and serve with crackers/chips or as a salad dressing/dip.