Avocado Cottage Cheese Blend

# What You Need:

→ Base

01 - 1 large ripe avocado, peeled and pitted

02 - 1 cup cottage cheese (240 g), preferably full-fat

→ Flavorings

03 - 2 tablespoons fresh lemon juice

04 - 1 small garlic clove, minced

05 - 2 tablespoons fresh chives, finely chopped

06 - 1/4 teaspoon ground black pepper

07 - 1/4 teaspoon sea salt, or to taste

→ Optional Add-ins

08 - 1/4 teaspoon crushed red pepper flakes

09 - 1 tablespoon extra virgin olive oil

# How to Make It:

01 - Place avocado, cottage cheese, lemon juice, and minced garlic into a food processor or blender.

02 - Process until mixture is completely smooth and creamy, scraping down the sides as necessary.

03 - Add chopped chives, ground black pepper, and sea salt; pulse briefly to combine evenly.

04 - Taste and adjust seasoning with additional lemon juice or salt as preferred.

05 - For heat, blend in crushed red pepper flakes. For richness, drizzle in olive oil and blend again.

06 - Transfer the dip to a serving bowl; garnish with extra chives or olive oil if desired and serve immediately with fresh vegetables, whole grain crackers, or use as a spread.

# Expert Advice:

01 -

It's ready in 10 minutes, no cooking required, just blending and tasting.
The combination of avocado and cottage cheese gives you creaminess and protein without the guilt or the gummy feeling of mayo-based dips.
It doubles as a spread for toast, a dip for vegetables, or a dollop on grain bowls—one recipe, endless uses.

02 -

Avocado browns quickly once exposed to air, so even though this keeps for two days, it's best eaten the same day or with plastic wrap pressed directly on the surface.
The ratio of avocado to cottage cheese matters more than the exact amount—too much avocado and it becomes greasy, too much cottage cheese and it tastes thin and chalky.

03 -