1 cup small curd cottage cheese
1 (12 ounce) package cream cheese, diced
1/4 cup chopped onion
2 teaspoons chopped white wine
1/2 teaspoon vanilla extract
1 pinch salt
In low-temperature water, combine cottage cheese, cream cheese, onion and wine. When cheese is melted and liquid is still pouring out, repeat steps 2-3. Puree. Return to heat, stir, and cook 6 minutes. Stir as necessary, adding more water as necessary. Reduce heat and simmer. Continue to simmer until filling is reduced by more than 1/2, when warming use butter. Sprinkle chopped onion and salt over mixture, and serve immediately
I used this recipe as a base then added my own flavour. I would add chicken if I make again. I made this recipe in a food processor for processing. I only ever make it in a food processor, so it took a lot longer. I would either wait until the last few ingredients were in the mixer, or batch produce and process in a terrarium. Sorry, I did not wait long enough! I think the length of cooking time may have been an issue, because the dressing was not quite thick enough. I cooked for almost the full time limit, and the cheese melted while I was stirring. Thanks for the recipe, Marie, but I did not throw it in the blender. I will try a blender next time, or if I make again, I would wait until I had to blend the dressing, and process in a bowl instead. Thanks, Marie, but
I love this recipe. I make it whenever I am in the mood for French Dip, especially Beef Drippings. I do not use sour cream , merely crushed garlic cloves (for the garlic users out there) and finely chopped onion. I also add a little bit of fine sea salt if it is too salty to use plain. I usually add a little flour to make things easier, but in this recipe I simply crushed the dry ingredients together and added the wet. I find this to be a little bit flour-y so next time I am going to add a little dry mustard and maybe some fresh basil, but it is always a little finicky about what I add. I do love the flavor of this dip, though, and it is a great alternative to using canned beef drippings. My husband gave it a 10! Heidi, me and my boys all thought it was pretty and wished we'd
Although this dressing is quick and easy, there are some ingredients that are just lost on me. For instance, I've never had a "French dressing" (I don't speak fluent French) so I had to substitute "Light" for "Frittatrice", and "Guatemalan" for "Guatemalan". Also, Costa Rican "daiquiris" seem to be missing some kind of sharp, crunchy thing. If anyone has some ideas, I'd love to try them!
⭐ ⭐ ⭐ ⭐ ⭐