Smooth, creamy, rich avocado dip! Don't let the ingredient list fool you...even if you are not a cottage cheese or avocado fan, I promise-you will love this dip! The secret to this recipe....blend, blend, blend! I use my food processor to get that ultra smooth texture. I cannot take credit for the original recipe; it was passed along by a friend at an office potluck many years ago and has been a family favorite ever since. I did add one thing, a little salt! The first time I made this, Emma was just 1 year old and she licked the spoon clean! A perfect recipe for a summer picnic or potluck, and super easy too!
Ingredients
2ripe avocados (they will be slightly soft to the touch)
1tbsp.lemon juice
16oz.whole milk, small curd cottage cheese
16oz. cream cheese (full-fat), cubed
½tsp.salt
nacho cheese chips, for serving
Toppings
4 oz.cheddar cheese, shredded
4 oz.shredded lettuce
1small tomato, diced
1small red onion, very finely diced
Equipment
Food Processor or Blender
Instructions
Cut the avocados in half, remove the pits and scoop into your food processor or blender. Blend.
Add the lemon juice. Blend.
Add the cottage cheese. Blend.
Add the cubed cream cheese. Blend, blend, blend. Mixture is ready when it is very smooth (almost a whipped consistently).
Spread to the avocado mixture on a tray. Layer with toppings. Serve with nacho cheese chips.
Notes
Buy a block of cheese and shred it yourself for the best flavor and texture. Pre-shredded cheese has mold-inhibitors that affect the taste and texture.
Leave your cream cheese at room temperature for a few minutes before you make the dip (not required but helps achieve a smooth consistency).
If you have family members who do not like tomatoes, sub for red bell pepper!