The herb garden is doing well. I love going out to clip a handful - chives, oregano, thyme, parsley, and adding them to salads or soups.
This spread, which could also be used as a dip, uses nothing but fresh ingredients. It tastes better if the flavours have some time to get to know each other in the fridge before serving. Equally good spread on toasted baguettes, crackers, or with fresh vegetables, it's a summery staple that comes together easily.
Note: I used 1% cottage cheese and light sour cream. Feel free to use the fuller fat varieties - you'll probably land up with a creamier taste.
Herbed Cottage Cheese Spread
2 cups cottage cheese
1/4 cup sour cream
1/2 teaspoon salt
1 teaspoon fresh lemon juice
1 - 2 cloves garlic, minced
1 Tablespoon fresh chives, snipped
1 Tablespoon fresh oregano, finely chopped
1 Tablespoon fresh parsley, finely chopped
3 green onions, green parts thinly sliced and the white parts minced
To chop the fresh herbs, I like to give them a good rinse, dry them well, then place them all in a heap on the cutting board, along with the garlic cloves, and run my chef's knife through them until they are a fragrant heap of green and white on the board.
Combine the cottage cheese, the sour cream, the salt and lemon in a blender or food processor and process until smooth and creamy. Stir in the chopped herbs. Taste and adjust the seasonings, if necessary. Cover and store in the fridge for up to 5 days.