White Bean Dip made creamier by blending cannellini beans and cottage cheese. Seasoned with thyme, vinegar, smoked paprika and garlic oil and you’ve got a healthier version of a classic appetizer.
Serve this cannellini bean dip with your favorite crudités and some warm pita wedges and you’re ready to cheer on those Broncos.
Thanks to the folks over at Daisy Brands for alerting me to the fact that not only do they make my favorite choice for sour cream, they also make cottage cheese!
Today’s post is sponsored by Daisy Brand but my love for cottage cheese is all my own.
I grew up with cottage cheese as a staple in the fridge and I’ve been a fan all my life. Mom used to simply place a big scoop of it on a leaf of crisp iceberg lettuce for a side salad at dinner.
And I’d like a show of hands of how many of you were served cottage cheese Jello salads in the 60’s. Yup, mom was all over that one.
Growing up on a farm in Kansas was a fried chicken, roast beef, mashed potatoes and gravy type of life. When I moved to Colorado in my 20’s, hard labor was replaced with corporate office life. But I very quickly learned that Colorado has a culture for health. Almost everyone I met valued lifestyle, physical activity and good clean food.
It comes with the territory as we have a natural perk here in Colorado…it’s our weather. Even in the Winter months, our high plains desert climate offers us warm enough days to get outside for some fresh mountain air. Colorado is a paradise for the out-of-doors enthusiasts. Our Mile High City alone offers a labyrinth of over 850 miles of hiking and biking trails.
Being surrounded by an active lifestyle inspired me to be a clean eater. I’ve never been one to jump on any fad diet band wagon, but early on adopted a theory to stay off the processed food aisles and stick with lean meats, vegetables and fruit.
That, along with as much exercise as I can fit in, allows my weekends to be filled with occasional indulgences of cheeseburgers and pasta.
Most mornings you’ll find cottage cheese and fruit on my plate for breakfast. My favorite, when in season is sliced Colorado Western Slope peaches and cottage cheese.
Other attractive cottage cheese pairings are mango or pineapple and cottage cheese. It’s a delicious and healthy way to start your day with protein and fruit.
Many times you’ll find me eating lunch at my desk and a simple and healthy plate is a creamy avocado and scoop of cottage cheese. At my age the doctor tells me I need to pay attention to calcium and Daisy Cottage Cheese is loaded with it.
Talk about clean eating, Daisy Brand is 100% pure with no additives, preservatives or added growth hormones. It’s also a great source of protein and is gluten free.
Whether it’s for breakfast, lunch or football watching, what’s your favorite way to add cottage cheese to your meals?
White Bean Dip with Cottage Cheese
- 2/3 cup cottage cheese 2 percent
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon dried thyme
- 15.5 ounce can cannellini beans rinsed and drained
- Salt and freshly ground black pepper
- 2 teaspoons olive oil
- 1/2 teaspoon smoked paprika
- 1 teaspoon or more garlic oil for drizzling
- Chopped chives for garnish
- 1/2 teaspoon sun-dried tomatoes for garnish
- In a food processor combine the beans, vinegar, thyme, salt, pepper, paprika and olive oil. Puree until smooth, Add cottage and pulse until blended, leaving the texture a little chunky.
- Transfer to a serving bowl and drizzle with the garlic oil, and sprinkle on chives and sun-dried tomatoes.
White Bean Dip with Cottage Cheese…It’s what’s for an Appetizer.
Thanks to Daisy Brand for sponsoring today’s discussion
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.