1. In a saucepan, place the eggs and cover them with cold water.
2. Bring the water to a boil over medium-high heat.
3. Once boiling, reduce the heat to a gentle simmer.
4. Cook the eggs for 10-12 minutes, then transfer them to a bowl of ice water to cool.
5. After cooling, peel the eggs and chop finely.
6. In a mixing bowl, combine the cottage cheese and Dijon mustard.
7. Mix well until the mustard is evenly distributed and the mixture becomes creamy.
8. Wash and finely mince the parsley, and chop the spring onions.
9. Gently fold them in until they are well incorporated.
10. Season the dip with salt and pepper to taste.
11. Mix again to ensure the seasoning is well distributed.
12. Cover the dip and refrigerate for at least 30 minutes to allow the flavours to develop.
13. Serve the cottage cheese dip with fresh vegetables, or with your favourite crackers and chips.
Enjoy!
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