Cottage Cheese Spread
|250 g (1 container)||Neilson Cottage Cheese|
|5 mL (1 tsp.)||ground cumin|
|2.5 mL (1/2 tsp)||red pepper flakes|
|30 mL (2 tbsp)||lime juice, freshly pressed|
|3||green onions, chopped|
|1/2||jalapeño pepper, seeded and finely chopped|
|5 mL (1 tsp)||garlic, finely chopped|
|60 mL (1/4 cup)||fresh coriander leaves, finely chopped|
|125 mL (1/2 cup)||canned black beans, rinsed|
|125 mL (1/2 cup)||canned corn kernels, drained|
|Salt and freshly ground pepper, to taste|
In a food processor, blend the cottage cheese until creamy. Transfer the cheese to a large bowl and add the remaining ingredients.
Refrigerate for 2 hours to allow flavours to blend.
Serve with raw veggies, pita bread or crackers.