STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Now here's the conundrum.... My Laurel's Kitchen cookbook says this dip is of Armenian origin, but all the references I have found online indicate that jaji is Thai. Regardless, this is exceptionally oniony but refreshing. Use as a dip or sandwich spread.”
READY IN:
10mins
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 1 cup cottage cheese
  • 1 cup yogurt cheese (plain yogurt, drained, read NOTE*)
  • 14 cup finely minced green bell pepper
  • 3 -4 scallions, thinly sliced
  • 13 cup celery, finely chopped (I prefer to use dark green celery because it's very strong tasting, however, omit the leaves)
  • 12 teaspoon dill weed

Directions

  1. *NOTE: There are several easy recipes on this site for preparing the yogurt cheese.
  2. Once the yogurt cheese has been drained, combine it with the cottage cheese and mash with a potato masher or use a food mill. Drain off any liquid.
  3. Add the remaining ingredients.
  4. Chill at least 3 hours until ready to serve. Garnish the top of the dip with a few slices of scallions and a sprinkle of dill weed.
  5. Preparation time does not include draining the yogurt.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: