herby cottage cheese dip

(adapted by Yossy Arefi)

Ingredients:

1 tablespoon olive oil

1 cup chopped yellow onion (about 1 small onion)

Salt and black pepper

1 pint full-fat cottage cheese

⅓ cup roughly chopped fresh basil

⅓ cup roughly chopped fresh parsley

¼ cup thinly sliced chives or scallions, plus more for garnishing

2 tablespoons freshly squeezed lemon juice (from 1 large lemon)

Crackers and crisp vegetables, for serving

Directions:

In a medium skillet het one tablespoon olive oil over medium heat add one tablespoon olive oil. Add the chopped onion, sprinkle with salt. Cook the onion, stirring occasionally, until golden brown, 7 to 10 minutes. Transfer to a bowl and cool to room temperature, about 15 minutes.

In the bowl of a processor add the cooled onions, cottage cheese, basil, parsley, chives and lemon juice. Blend until smooth, about 3 minutes, scraping down the sides as necessary. Taste and season with salt and pepper as desired.

Cover and chill in the refrigerator for at least 30 minutes before serving topped with a sprinkle of chives and a few cracks of black pepper. Serve with crackers and crisp vegetables.

Makes 2 ½ cups