Whipped Boursin Cottage Cheese Dip With Cranberry Sauce
APPROXIMATE MACROS per serving (9)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~177u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~5.7gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~9.1gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~11.6g
Servings 9 servings
Calories 177kcal
Ingredients
- dip base 1½ cups cottage cheese (2% or low-fat) 1 cup part-skim ricotta 1 small wheel (5.2 oz) boursin garlic u0026 fine herbs 1/4 tsp sea salt or to taste 1/4 tsp garlic powder for extra savoriness cranberry topping (light + naturally sweetened) 1 cup fresh or frozen cranberries 1 tbsp water 1/3 cup unsweetened applesauce 1 tsp orange zest pinch sea salt 1–2 tbsp honey or maple syrup if you want it sweeter to finish 1/3 cup toasted chopped pecans hot honey for drizzling dried thyme and parsley for garnish (optional)
Instructions
- make the cranberry topping add cranberries, water, applesauce, orange zest, and sea salt to a small pot. bring to a gentle simmer over medium heat. cook about 8 minutes, stirring occasionally, and crushing the cranberries until berries burst and the mixture thickens. if it becomes too thick, add a splash of water. remove from heat and let cool slightly. warm is ideal for serving.
- make the whipped dip base add cottage cheese, ricotta, boursin, salt, and garlic powder to a blender or food processor. blend until completely smooth and fluffy. transfer to a shallow serving bowl and spread evenly.
- assemble spoon the warm cranberry sauce over the whipped cheese base. sprinkle with toasted pecans. drizzle generously with hot honey. garnish with thyme if desired. serve with crackers, pita chips, toasted baguette, or sliced apples.