SKINNIER CHIVE AND ONION DIP

Low-Calorie, Surprise Ingredient

North Americans love dips.  Thick dips are for crudites (raw carrot & celery sticks, cauliflower florets), crisps and crispbreads.  Thinner, sloppier ones are used to counteract the heat of spicy chicken wings. 

Dips usually have a cream cheese and mayonnaise base; this skinnier chive & onion dip is made with fat-reduced cream cheese and yoghurt, giving a tangy edge.  It also includes a secret ingredient -- cottage cheese --  which reduces fat levels even more.  

Preparation starts the night before.       

Makes: a good-sized bowl
Cost: about £3

Ingred:
250 grams 30% fat reduced cream cheese, left out overnight to soften  
Up to a pint of fat-free yoghurt (it's difficult to be exact; much will depend on how sloppy your yoghurt is)
200 gr chive and onion cottage cheese, strained for 4 hours or overnight
2 tbsp finely sliced fresh chives (opt)
s & p

Method:
1. Strain the cottage cheese in a sieve for at least four hours or overnight.  (Line the sieve with muslin or a clean, rinsed j-cloth.) It is ready when it is no longer dripping.  
2.  Discard liquid.  Whizz cottage cheese with a blender until smooth and creamy and lump-free.
3.   In a separate, larger bowl, beat cream cheese with an electric whisk until like whipped butter.  Add creamed cottage cheese; blend well.    
4. For a thick dip, beat in about 125ml/1/2 cup yoghurt, adding further 1/4-1/2 cups until the dip reaches the desired consistency.  The dip should be thick enough to coat a crudite but not drip or move.      
5. For a thinner, sloppier dip continue adding more yoghurt until the dip drips slowly off a spoon.     
6. Check seasoning. Stir in chives if using.

Tips: 

• If using the dip for wings, place the bowl on a tray to prevent damage to furniture.
• Make your own chive and onion cottage cheese; add a small finely grated onion and 4-5 finely sliced chives to plain cottage cheese. Season with onion salt or onion granules as well as salt and pepper
• To upgrade the dip, add  2 oz/60 gm finely diced smoked salmon, good offcuts if you can get them  

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced, in any form, without the author's written permission.