Cottage Cheese & Garlic Dip
Ingredients
- 200g Bulla Cottage Cheese, Original
- 1-2 Tbsp lemon juice
- 1/2 tsp rosemary leaves, finely chopped
- 400g canned cannelloni beans, rinsed and drained
- 1 cloves of garlic, roasted
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- olive oil
- butter, for frying
to serve
- choice of raw vegetables (carrots, celery, cucumber, capsicum, radish and tomatoes) and vegetable chips
- butter or olive oil, for drizzling
Cooking Directions
- Combine the Bulla Cottage Cheese, lemon juice, rosemary, beans, garlic, salt and pepper in a food processor. Process until smooth, scraping down the sides of the bowl as needed. Adjust seasoning to taste and chill for 30 minutes. Transfer to a serving dish and drizzle with olive oil.
- Cut up your preferred raw vegetables for dipping into the dip.
- Serve accompanying cottage cheese dip.
Ingredients
- 200g Bulla Cottage Cheese, Original
- 1-2 Tbsp lemon juice
- 1/2 tsp rosemary leaves, finely chopped
- 400g canned cannelloni beans, rinsed and drained
- 1 cloves of garlic, roasted
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- olive oil
- butter, for frying
to serve
- choice of raw vegetables (carrots, celery, cucumber, capsicum, radish and tomatoes) and vegetable chips
- butter or olive oil, for drizzling