Warm Cottage Cheese, Artichoke and Sundried Tomato Dip
I love food. Any kind of food: desserts, main courses and maybe one of my favourite - appetizers. Why is it that appetizers always look so much more tempting than entrees on practically any restaurant menu? Almost every time I go to a restaurant it's a struggle to choose just one starter to eat. Sometimes I secretely wish that I could have a few (or, who am I kidding, a lot) of the small dishes instead of having one entree. I guess this is why people go out to Spanish restaurants for tapas, right? My boyfriend, however, has a very different idea about appetizers. A few weeks ago I listened in disbelief when he mentioned his dislike for tapas. Really? Who doesn't like tapas? Perfect little appetizers they are! One of my favourite things to order as an appetizer is a dip. I rarely get it by myself, but sitting at a pub with a few of my girl friends and sharing a warm gooyey and cheesy dip, drinking martinis or beers and gossiping is a perfect way to spend an evening.
This recipe serves 2-4 people as an appetizer.
- Cottage cheese - 1 cup
- Mayonnaise (or sour cream) - 2 tablespoons
- Marinated artichokes, drained - 1 jar (170 ml)
- Garlic, minced - 1-2 cloves
- Flat parsley leaves - 1/2 cup
- Cheddar cheese, grated - 70 g
- Sundried tomatoes, dry and not in oil, chopped - 30 g (about 6 halves)
- Salt, pepper to taste
- Process the cottage cheese in a blender or a food processor until it becomes smooth and not grainy anymore.
- Add the rest of the ingredients and process until the desired consistency. It can be processed into a very smooth paste or left a little bit chunky as on the picture.
- Pour the dip into an ovenproof dish and bake at 350F (180C) for about 15 minutes until the dip is warm and melting.
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