Grilled Bread With Cottage
Cheese Ranch and Hot Honey
Cottage cheese is having a moment, so we’ve transformed it into a smoky, creamy, ranch-like dip generously flecked with charred serranos and scallions. It’s drizzled with trendy hot honey and served with grilled sourdough rubbed with garlic, though you could also pair it with crackers or flatbreads. Serves 6 with leftover dip
Ingredients:
1 bunch green onions, washed
1 serrano pepper, halved lengthwise
2 tsp (10 mL) olive oil, plus more for drizzling on bread
Salt and freshly ground pepper to taste
1 tub (500 g) 2% cottage cheese
1/2 cup (125 mL) 2% Greek yogurt
1 tbsp + 2 tsp (15 mL + 10 mL) fresh lemon juice
3/4 tsp (4 mL) onion powder
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) dried dill
1 tbsp (15 mL) finely chopped parsley
6 thick slices hearty sourdough bread
1 clove garlic, halved lengthwise
Hot honey for drizzling
Directions:
Preheat grill to high, about 450°F (232°C).
Place green onions and serrano on a baking sheet. Drizzle with 2 tsp (10 mL) olive oil and season with salt and pepper.
Place onions and serrano on grill and cook until nicely charred and tender, 1 to 2 minutes per side—serrano will take slightly longer. Transfer to a cutting board. Scrape out serrano seeds, if you don’t want it too spicy. Roughly chop both and set aside.
Place cottage cheese, yogurt, lemon juice, onion and garlic powders, dill, parsley and a pinch of salt in a food processor. Process until smooth, about 10 seconds. Add green onion and serrano. Pulse until well combined and flecked with green. Transfer to a serving bowl.
Drizzle bread with olive oil. Grill until lightly charred, about 1 1/2 minutes per side. Rub with cut sides of garlic then cut each piece in half. Drizzle hot honey over dip and serve immediately with small butter knives for spreading.
Refrigerate leftover dip in an airtight container for up to 1 week. Stir before serving. Serves 6 with leftover dip
Ingredients:
1 bunch green onions, washed
1 serrano pepper, halved lengthwise
2 tsp (10 mL) olive oil, plus more for drizzling on bread
Salt and freshly ground pepper to taste
1 tub (500 g) 2% cottage cheese
1/2 cup (125 mL) 2% Greek yogurt
1 tbsp + 2 tsp (15 mL + 10 mL) fresh lemon juice
3/4 tsp (4 mL) onion powder
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) dried dill
1 tbsp (15 mL) finely chopped parsley
6 thick slices hearty sourdough bread
1 clove garlic, halved lengthwise
Hot honey for drizzling
Directions:
Preheat grill to high, about 450°F (232°C).
Place green onions and serrano on a baking sheet. Drizzle with 2 tsp (10 mL) olive oil and season with salt and pepper.
Place onions and serrano on grill and cook until nicely charred and tender, 1 to 2 minutes per side—serrano will take slightly longer. Transfer to a cutting board. Scrape out serrano seeds, if you don’t want it too spicy. Roughly chop both and set aside.
Place cottage cheese, yogurt, lemon juice, onion and garlic powders, dill, parsley and a pinch of salt in a food processor. Process until smooth, about 10 seconds. Add green onion and serrano. Pulse until well combined and flecked with green. Transfer to a serving bowl.
Drizzle bread with olive oil. Grill until lightly charred, about 1 1/2 minutes per side. Rub with cut sides of garlic then cut each piece in half. Drizzle hot honey over dip and serve immediately with small butter knives for spreading.
Refrigerate leftover dip in an airtight container for up to 1 week. Stir before serving. Serves 6 with leftover dip
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