How to make it

  • Line a sieve with coffee filters and dump in the cottage cheese.
  • Drain at least 30 minutes. Stir occasionally.
  • Meanwhile, allow the cream cheese to come to room temp.
  • Peel and chop the garlic, leave it raw and mince it very fine.
  • When the cottage cheese is as dry as you can make it, beat all the ingredients together, (we made this in huge batches with a paddle mixer) I use a spoon and bowl at home.
  • Chill and allow to mellow at least 1 day before eating.
  • Best served with a sharp tart relish.....the combination is killer good on melba toast or rye krisp. Also very good when eaten with a creamy savory chicken liver spread.

Reviews & Comments 7

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  • Good4U 7 years ago
    Yummy! How awesome and easy is that! Now I am wishing I had some cottage cheese on hand right now.
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  • chuckieb 7 years ago
    This is so cool. I am kicking myself now because I just threw out a half tub of cottage cheese (leftover from making Broccoli Casserole) yesterday thinking I didn't know what to do with it. This would have been perfect and soooo yummy. Bookmarked for the next time! Thanks Tina!
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  • deliathecrone 12 years ago
    Sounds terrific! I wonder if it works with Ricotta instead of cottage cheese?
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    " It was excellent "
    cheryilyn ate it and said...
    sounds great
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  • merlin 13 years ago
    I'm sure this would really compliment an icy cold vodka martini.
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  • leroux 13 years ago
    This looks great! My daughter would love this!
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  • hellenkisic 13 years ago
    Love this recipe. I am going to throw in some spinach and chopped roasted peppers and serve it warm in a bread bowl.
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