Creamy dips were standard fare at cocktail parties in the 1950s. They were usually served with plain crackers or potato chips, but you might also like to serve them with pita triangles or a platter of sliced fresh vegetables.
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2 cups cottage cheese
2 tablespoons milk
1/4 small Spanish onion, peeled and chopped
4 sprigs parsley
1 tablespoon chopped fresh dill
1 clove garlic, peeled and chopped
1/4 teaspoon black pepper
200 g fresh, cooked, peeled and deveined prawns, finely chopped
Process the cottage cheese, milk, onion, parsley, dill, garlic and pepper in a food processor or blender until smooth. Stir in the prawns. Cover and refrigerate for at least 1 hour. (This dip will keep for 2 days.)