Cottage cheese & garlic dip
Ingredients
200g Bulla Cottage Cheese, Original
1-2 tablespoons lemon juice
½ teaspoon finely chopped rosemary leaves
400g can cannellini beans, rinsed and drained
1 roasted garlic clove
1 teaspoon salt
½ teaspoon freshly ground black pepper
Good quality olive oil
Cooking Directions
- Combine the 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.
- Heat a knob of butter and a drizzle of olive oil in a frying pan over medium/high heat, add carrots and sauté until golden. Serve accompanying cottage cheese dip.
SERVING SUGGESTION
Assorted heritage carrots, peeled, trimmed and blanched. Dress with butter or olive oil.