300g Cottage Cheese
150g Red Leicester (you can use any hard cheese you like, Cheddar, Double Gloucester. I like the colour contrast and savouriness that Red Leicester gives)
Handful of fresh parsley
1 or 2 cloves of garlic
Plenty of Black Pepper to season and salt if you wish
This is really easy and quick to make, as you just whizz all the ingredients in a food processor. The great thing is that you can taste and tweak the amount as you go, so if you want more parsley or cheese- just add it in and pulse the mixture again. If you want a slightly thinner consistency, you can always add a splash of milk. I love cottage cheese anyway and this recipe just jazzes it up a bit and works really well with the freshness of the parsley. Serve with cheese straws, any kind of raw, chopped vegetables you like, crisps, crackers…the list is endless. It also makes a great accompaniment to nachos, as a jacket potato filling and also works hot as a cheese on toast topping.