Polish Cottage Cheese Dip (Gzik)
Radishes and often chives or onions, add flavor; dill or other herbs also work. The classic way to eat it is on boiled or baked potatoes still in their jackets, but gzik on buttered rye bread is a popular breakfast dish. Although you can use any style of cottage cheese for this recipe, smaller curds work better than large because the dip should be slightly smoother than cottage cheese.
Servings: 0
Ingredients
- 1 ½ cups small-curd cottage cheese
- 1 to 3 tablespoons Greek-style yogurt or sour cream if needed (add if the cottage cheese is not already creamy enough)
- 1/2 cup finely chopped radishes the spicier the better
- 1/8 cup finely chopped chives
- 1/4 teaspoon salt
- A few grinds of black pepper
Instructions
- Mash the cottage cheese in a bowl using a fork, adding a tablespoon or two of yogurt or sour cream, if needed, to create a slightly smoother texture. Mix in the remaining ingredients.
Notes
Recipe By: New York Times
Yield: 2 cups
Yield: 2 cups