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“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.”
2 1/2 cups

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


  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.

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