“This is a Cook's Country recipe that I first tried a few months ago as one of their volunteer recipe testers. It came out in print in their August/September 2009 issue so I am finally free to share it. Their technique of blending cottage cheese with boiling water produces a smooth, creamy dip that tastes just as good as the full-fat stuff. Pair this with reduced fat chips and you've got an (almost) guilt-free snack!”
2 cups

Ingredients Nutrition


  1. Caramelize onions: Heat oil in nonstick skillet over medium-high heat until shimmering. Add onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden, about 5 minutes. Reduce heat to medium and cook, stirring frequently, until onions are deep golden brown and tender, about 20 minutes.
  2. Puree cottage cheese and boiling water in blender until no lumps remain. (I pop the water in the microwave on high for a minute or until I can see that it's boiling.) Add half of caramelized onions and blend until completely smooth.
  3. Transfer to a medium bowl, then whisk in sour cream, Worcestershire sauce, garlic powder, and remaining caramelized onions. Season with additional salt and pepper if desired.
  4. Refrigerate at least 1 hour or up to 3 days.

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