Creamy Chive Cottage Cheese Dip

This is the kind of dip I make when I want something to snack on that doesn't ask much of me. Cottage cheese is an old-fashioned ingredient that has quietly come back into fashion, and for good reason. It has a mild, slightly tangy flavor and a soft curd that blends into something surprisingly close to sour cream when you give it a whirl in the blender. Cottage cheese has been a pantry staple in American kitchens for generations, often turned into salads, pancakes, and cheesecakes, so it feels right to see it doing a dip job here.

A food fact worth knowing: cottage cheese is a fresh cheese, which means it isn't aged. That is why it tastes so clean and why the texture changes so much depending on the brand. Some tubs are very wet and loose, others are firm and dry. If yours looks watery, give it a minute to drain in a sieve before it goes into the blender. You'll end up with a thicker dip and you won't need to add much more yogurt.

My one real tip is to be patient with the blender. It can take a few minutes to get fully smooth, and it's tempting to stop when it looks almost there. Scrape down the sides once or twice. Once you pour it into a bowl and stir in the chives, the flavor will still taste a little sharp, almost too bright. Give it the full chill. The lemon and Worcestershire mellow out and the garlic softens, and the whole thing tastes more rounded than it did straight from the blender.

This dip keeps well in a covered container in the fridge for a few days. Stir it before serving, since a little liquid can settle on top. I like to use leftovers as a spread on toasted whole-grain bread with sliced tomato, or as a quick sauce for a baked potato. It also makes a handy base for a cold lunch. If you want something to pair it with, a crisp cucumber round or a stalk of celery is classic. For a fuller meal, it sits nicely next to a crunchy broccoli slaw with tangy yogurt dressing, which gives you a similar creamy-tangy note with more crunch. A spinach and Parmesan egg muffin cup also works well on the same plate if you're putting together a light brunch.

If you're making a bigger spread for guests, double the batch and keep the chives for the top so they stay bright and green.