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 secretly 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 gooey 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.
– Season to taste.
– Pour the dip into an ovenproof dish and bake at 350F (180C) for about 15 minutes until the dip is warm and melting.
– Serve with toasted bread or crackers.
– I made the dip twice and both times I felt like it needed a squeeze of lemon juice.
– It’s a very easy dip that is not too unhealthy as it’s based on healthy cottage cheese instead of mayo or cream cheese.