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2016-09-30

Dog Team Tavern Horseradish Cottage Cheese Dip

Anyone who had the pleasure of visiting the Dog Team Tavern may recall placing their order from the little blackboard at the front door, then waiting in the expansive, barn-like bar while waiting (sometimes over an hour) for a table. During that time, you would devour their infamous Horseradish Cottage Cheese Dip...served form a large bowl at the bar with wide-wale, ruffled potato chips. Rarely did one avoid stuffing oneself with chips and dip then sticky buns before the meal ever came. You can find over Dog Team recipes here>

Dog Team Tavern Horseradish Cottage Cheese Dip

Ingredients


  • 16 ounces small-curd, whole-milk cottage cheese
  • 1/8 cup minced horseradish root or 1/4 cup quality, jarred horseradish
  • 1 tsp fresh chopped dill
  • 1/2 tsp sugar
  • Kosher salt and freshly ground black pepper to taste

Directions

  1. Combine ingredients gently but thoroughly. 
  2. Let chill a few hours before serving for floors to blend. 
  3. Best served with wide ruffled potato chips, pita or bagel chips, or crudités

Thanks to  bonappetit.com for posting the recipe, and mountainmamacooks.com for the picture.
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3 comments:

  1. Unknown8/18/2019 09:29:00 AM

    Thanks so much for this long-hunted-for recipe!! I have very fond memories of family gatherings at the Dog Team Tavern. How we all would salivate when that "wheel" holding pails of relishes was rolled to our table. I will enjoy making this cottage cheese dip and reminisce. Do you by chance have the recipe for those delicious beans in vinaigrette? Nancy

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  2. Melpy6/07/2023 02:39:00 PM

    I have it. Pickled Bean:
    1 lb yellow eye beans (I use canned white beans)
    3/4 cup salad oil
    1/4 cup vinegar
    Salt and pepper
    2 sliced onions
    4 cloves sliced or grated garlic
    1 tbsp sugar

    Drain beans Mix oil and vinegar and pour over beans. Add onions and garlic and mix. Refrigerate for 2-3 days to cure before serving.

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