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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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Now here's the conundrum.... My Laurel's Kitchen cookbook says this dip is of Armenian origin, but all the references I have found online indicate that jaji is Thai. Regardless, this is exceptionally oniony but refreshing. Use as a dip or sandwich spread. Ingredients:
1 cup cottage cheese |
1 cup yogurt cheese (plain yogurt, drained, read note*) |
1/4 cup finely minced green bell pepper |
3 -4 scallions, thinly sliced |
1/3 cup celery, finely chopped (i prefer to use dark green celery because it's very strong tasting, however, omit the leaves) |
1/2 teaspoon dill weed |
Directions:
1. *NOTE: There are several easy recipes on this site for preparing the yogurt cheese.
2. Once the yogurt cheese has been drained, combine it with the cottage cheese and mash with a potato masher or use a food mill. Drain off any liquid.
3. Add the remaining ingredients.
4. Chill at least 3 hours until ready to serve. Garnish the top of the dip with a few slices of scallions and a sprinkle of dill weed.
5. Preparation time does not include draining the yogurt.
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