The recipe could not be any easier–in your food processor or blender, blend together 8 ounces of light cream cheese, eight ounces of fat free cottage cheese, a standard bunch of about six green onions (trimmed and chopped) and a large handful of fresh herbs. Use whatever herbs you enjoy. For this batch I used a lot of fresh tarragon, and I have made it with just about any other fresh herb (basil, thyme, cilantro, lemon balm). Blend until smooth, and serve. This dip keeps well in the fridge for a few days, if it lasts that long, and it is delicious with baby carrots and pepper strips. If you want to make something summery for the Fourth but don’t want to heat up the house, this is your dish.
If you want to serve this as a sweet dip, with fruit, skip the onions and add in “sweet” herbs like mint or lemon balm, and add in a tablespoon of honey.
Thanks for reading,