Cottage Cheese Frittata With Cucumber And Radish Dip Recipes

COTTAGE CHEESE FRITTATA WITH CUCUMBER AND RADISH DIP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
• Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
• Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
• Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
• Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
• Serve frittata over arugula with dip on the side.

COTTAGE CHEESE RADISH SALAD

Steps:

• Mix together the scalllion, radishes, cucumber, cottage cheese, and sour cream. Place a few leaves of lettuce or spinach on a serving dish and scoop the cottage cheese mixture onto it. Serve.

CUCUMBER COTTAGE CHEESE DIP

Steps:

• In a food processor, combine cottage cheese and mayo until smooth and light.
• Add cucumber, green onions and dill and pulse until chopped and blended. Season to taste with salt and pepper.
• Transfer to a serving bowl or cover and refrigerate for up to 3 days.

COTTAGE CHEESE DIP

Steps:

• Mix the cucumber, green onion, and radishes together then blend in the cottage cheese and sour cream.
• Add the celery salt and pepper blending all of the ingredients well.
• Cover and chill.
• SUGGESTED DIPPERS: Pita Bread Triangles, Potato Skins, Seafood, Turnips,
• Bok Choy