Everything Bagel Cottage-Cheese Dip

Everything Bagel Cottage-Cheese Dip

Creamy, tangy and full of pep, this quick snack brings new life to your cottage cheese. Scallions, capers and everything bagel seasoning are stirred into cottage cheese, then torn arugula is scattered on top for a peppery crunch. Scoop into it with any combination of crackers, pretzels, toast and raw vegetables like cucumbers or celery — or eat it on a toasted bagel or English muffin. A batch, minus the arugula, keeps for up to two days in the fridge, so keep it on hand for anytime you need a pick-me-up.

Yield: 4 servings

16 ounces cottage cheese 

3 scallions, thinly sliced

2 tablespoons drained capers 

2 teaspoons everything bagel seasoning, regular or no-salt, plus more for serving (see Tip)

Salt and black pepper 

1 packed cup baby arugula

Crackers, toast, pretzels, bagel chips or raw sliced vegetables, or a combination, for serving 

In a medium bowl, stir together the cottage cheese, scallions, capers and everything bagel seasoning. Season to taste with salt and pepper. (You can refrigerate this mixture for up to two days.)

When ready to eat, rip the arugula into bite-size pieces and sprinkle on top of the cottage cheese, along with more everything bagel seasoning. Eat with crackers, toast, pretzels, bagel chips and/or vegetables.

Tip: To make your own everything bagel seasoning, combine 1 tablespoon dried minced onion, 1 tablespoon white sesame seeds, 2 tablespoons poppy seeds, 1 teaspoon fennel or caraway seeds ½ teaspoon garlic powder, 1 teaspoon freshly ground black pepper and season to taste with flaky sea salt. Store in a jar with a container with a tight-fitting lid for several weeks.

This is great, but you have to use the right cottage cheese. Try to avoid very wet, liquidy brands. For me (I eat cc every single day) it’s forever Friendship 4 percent.

I'm going to put the cottage cheese in my Vitamix with the everything bagel seasoning and pepper to make it a smooth texture, then stir in the scallions, capers, and salt by hand. I love using cottage cheese this way.

Marion Cunningham’s Lemon Pancakes

Marion Cunningham’s Lemon Pancakes

These spectacular pancakes, adapted from a Marion Cunningham recipe, are made with cottage cheese, lemon peel and beaten egg whites, which makes them puff up like a soufflé. You have to whip the egg whites using an electric mixer, so this is definitely a weekend or holiday affair, but goodness, are they ever worth it. Serve with blueberries or raspberries and a dollop of plain yogurt.

Yield: 12 three-inch pancakes

3 eggs, separated

¼ cup all-purpose flour

¾ cup cottage cheese

¼ cup (half a stick) butter, melted, plus more butter for greasing skillet

2 tablespoons sugar

¼ teaspoon salt

In a bowl, stir together the egg yolks, flour, cottage cheese, butter, sugar, salt and lemon zest until well mixed. In the bowl of a stand mixer, beat the egg whites until they hold stiff peaks.

With large spoon or spatula, fold whites into yolk mixture, stirring gently until there are no yellow or white streaks.

Heat skillet or griddle over medium heat. Grease lightly and spoon out about three large tablespoons of batter for each pancake. Cook slowly for about 1½ minutes, then turn pancake over and cook for about 30 seconds. Keep pancakes warm in 250-degree oven until ready to serve.

TIP: Use ricotta in lieu of cottage cheese. Beat egg whites with immersion blender. Marinate equal amounts of strawberries, raspberries and blueberries with I T. sugar and 1 T. honey and I T. triple sec overnight. Spoon over pancakes with a dollop of sour cream.

I also liked the idea of reducing the sugar by half for bringing out the lemon flavor. Had this with pear slices and a plain Greek yogurt. I even juiced the lemon (post-zesting) and added some honey to it for a light, thin drizzle, Scrumptious!

This is the best pancake recipe in the world. I reduced the sugar by half as we love tart, lemon flavoring in this house. These pancakes did not let us down. The garnish of fresh berries and plain, Greek yogurt was perfect.