This is a refreshing dip that is especially good served with fresh vegetable crudites and breadsticks.
Ingredients.
Serves 4-6
225 g/8 oz/ 1 cup plain cottage cheese.
400 gr/ 14 oz can butter bean, rinsed and drained
1 bunch Spring Onion, chopped
50 gr/ 2 oz watercress, chopped
600 ml/ 4 tbsp Mayonnaise
45 ml/ 3 tbsp chopped fresh Mix Herbs
Salt and ground black pepper
Watercress sprigs, to garnish
Vegetable crudités and breadsticks, to serve
1-Put the cottage cheese, butter beans, spring onions, watercress, mayonnaise and herbs in a blender or food processor and blend until fairly smooth.
2- Season with salt and pepper and spoon the mixture into a dish
3-Cover and chill for several hours before serving.
4-Transfer to a serving dish (or individual dishes) and garnish with watercress sprigs. Serve with vegetable crudites and breadsticks.
COOK'S TIP
Try using other canned beans such as cannellini beans or chickpeas in place of the butter beans.