20 Delicious Cottage Cheese Savory Recipes Easy to Make

Are you ready to transform your meals with the creamy, versatile goodness of cottage cheese? Whether you’re whipping up a quick dinner, craving some comfort food, or looking for fresh ideas to spice up your kitchen routine, we’ve got you covered. Dive into our roundup of 20 Delicious Cottage Cheese Savory Recipes Easy to Make and discover simple, tasty dishes that’ll keep you coming back for more!

Cottage Cheese and Spinach Stuffed Chicken

Transform your weeknight dinner with this Cottage Cheese and Spinach Stuffed Chicken, a dish that’s as nutritious as it is delicious, blending creamy cottage cheese with fresh spinach for a flavorful punch.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup cottage cheese
• 1 cup fresh spinach, finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with the olive oil.
2. In a bowl, mix together the cottage cheese, chopped spinach, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Carefully slice a pocket into each chicken breast, being careful not to cut all the way through.
4. Stuff each chicken breast with the cottage cheese and spinach mixture, then secure with toothpicks if necessary.
5. Place the stuffed chicken breasts in the prepared baking dish and bake for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.

The creamy cottage cheese and spinach filling stays wonderfully moist, making each bite of chicken incredibly juicy and flavorful.

Tip: For an extra golden top, broil the chicken for the last 2-3 minutes of cooking.

Savory Cottage Cheese Pancakes

Start your morning with a twist by whipping up these Savory Cottage Cheese Pancakes, a protein-packed breakfast that’s both fluffy and satisfying.

Ingredients

• 1 cup cottage cheese
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh chives
• 1 tablespoon olive oil

Instructions

1. In a medium bowl, whisk together 1 cup cottage cheese and 2 large eggs until well combined.
2. Stir in 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon chopped fresh chives until just mixed.
3. Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat.
4. Pour 1/4 cup of the batter for each pancake into the skillet, cooking for 2-3 minutes on each side until golden brown and set.
5. Serve warm with a dollop of cottage cheese or a sprinkle of chives on top for an extra savory kick.

These pancakes stand out with their creamy interior and crispy edges, offering a delightful contrast in every bite.

Tip: For an even fluffier texture, let the batter sit for 5 minutes before cooking to allow the flour to hydrate fully.

Cottage Cheese and Herb Stuffed Mushrooms

These Cottage Cheese and Herb Stuffed Mushrooms are a delightful appetizer that combines creamy cottage cheese with fresh herbs for a burst of flavor in every bite.

Ingredients

• 12 large white mushrooms, stems removed
• 1 cup cottage cheese
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a medium bowl, mix together 1 cup cottage cheese, 2 tablespoons fresh parsley, 1 tablespoon fresh chives, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
3. Carefully spoon the cottage cheese mixture into each mushroom cap, filling them generously.
4. Place the stuffed mushrooms on the prepared baking sheet and drizzle with 2 tablespoons olive oil.
5. Bake for 20 minutes, or until the mushrooms are tender and the tops are lightly golden.

The combination of creamy cottage cheese and fresh herbs stuffed into tender mushrooms creates a perfect bite-sized appetizer that’s both flavorful and satisfying.

Tip: For an extra crunch, sprinkle a little breadcrumb on top of each stuffed mushroom before baking.

Cottage Cheese and Chive Bread

This Cottage Cheese and Chive Bread is a savory delight, perfect for those who love a soft, moist loaf with a hint of oniony freshness.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup cottage cheese
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup fresh chives, finely chopped

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt.
3. In another bowl, mix 1 cup cottage cheese, 1/4 cup melted unsalted butter, and 2 large eggs until well combined.
4. Fold the wet ingredients into the dry ingredients until just combined, then stir in 1/4 cup fresh chives.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The cottage cheese ensures this bread stays incredibly moist, while the chives add a burst of flavor that makes it irresistible. Perfect for a brunch table or as an afternoon snack.

Tip: For an extra flavor boost, try adding a handful of grated cheddar cheese to the batter before baking.

Savory Cottage Cheese Muffins

These Savory Cottage Cheese Muffins are a delightful twist on the classic, offering a protein-packed bite that’s perfect for breakfast or a snack on the go.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cottage cheese
• 1/4 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh chives

Instructions

1. Preheat your oven to 375°F and grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. In another bowl, mix 1 cup cottage cheese, 1/4 cup milk, 1 large egg, and 2 tablespoons melted butter until well combined.
4. Fold the wet ingredients into the dry ingredients until just combined. Stir in 1/4 cup grated Parmesan cheese and 2 tablespoons chopped fresh chives.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

The combination of cottage cheese and Parmesan gives these muffins a uniquely moist texture and a rich, savory flavor that stands out from the usual sweet muffin fare.

Tip: For an extra flavor boost, try adding a pinch of garlic powder or a handful of diced sun-dried tomatoes to the batter before baking.

Cottage Cheese and Tomato Tart

This Cottage Cheese and Tomato Tart is a delightful blend of creamy and tangy flavors, perfect for a light lunch or a sophisticated brunch.

Ingredients

• 1 pre-made pie crust
• 1 cup cottage cheese
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 medium tomatoes, thinly sliced
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F. Unroll the pie crust and press it into a 9-inch tart pan, trimming any excess.
2. In a bowl, mix the cottage cheese, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Spread this mixture evenly over the pie crust.
3. Arrange the tomato slices on top of the cottage cheese mixture in a single layer. Drizzle with 1 tablespoon olive oil.
4. Bake for 30 minutes, or until the crust is golden and the filling is set.
5. Sprinkle with fresh basil before serving.

The contrast between the creamy cottage cheese and the juicy tomatoes makes this tart a refreshing choice for any season.

Tip: For an extra flavor boost, try adding a sprinkle of grated Parmesan cheese before baking.

Cottage Cheese and Garlic Dip

This creamy Cottage Cheese and Garlic Dip is a breeze to whip up and packs a flavorful punch that’s perfect for your next gathering or a cozy night in.

Ingredients

• 2 cups cottage cheese
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped

Instructions

1. In a blender or food processor, combine the cottage cheese, minced garlic, lemon juice, salt, and black pepper. Blend until smooth.
2. Transfer the mixture to a serving bowl and drizzle with olive oil.
3. Sprinkle the fresh dill over the top for a burst of color and flavor.
4. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

The magic of this dip lies in its simplicity and the way the fresh dill elevates the creamy, garlicky base. It’s a crowd-pleaser that’s as easy to make as it is to love.

Tip: For an extra smooth texture, strain the cottage cheese through a fine mesh sieve before blending.

Savory Cottage Cheese and Onion Pie

This Savory Cottage Cheese and Onion Pie is a comforting dish that combines creamy cottage cheese with the sweet sharpness of caramelized onions, all encased in a flaky crust.

Ingredients

• 1 9-inch pie crust, unbaked
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cottage cheese
• 2 large eggs
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onions, sugar, salt, and black pepper. Cook, stirring occasionally, until the onions are caramelized, about 20 minutes.
3. In a medium bowl, mix together the cottage cheese, eggs, and Parmesan cheese until well combined.
4. Spread the caramelized onions evenly over the bottom of the pie crust. Pour the cottage cheese mixture over the onions.
5. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.

The magic of this pie lies in the contrast between the sweet, soft onions and the creamy, tangy cottage cheese filling, making it a standout dish for any meal.

Tip: For an extra golden crust, brush the edges with a beaten egg before baking.

Cottage Cheese and Dill Scones

These Cottage Cheese and Dill Scones are a delightful twist on the classic, offering a tender crumb and a herby freshness that’s perfect for brunch or a savory snack.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 1 cup cottage cheese
• 1/4 cup fresh dill, finely chopped
• 1/2 cup milk

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
3. Add 1/4 cup cold unsalted butter, cubed, to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in 1 cup cottage cheese and 1/4 cup fresh dill, finely chopped, until just combined.
5. Gradually add 1/2 cup milk, stirring until a soft dough forms. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
7. Bake at 400°F for 20-25 minutes, until the scones are golden and firm to the touch.

The cottage cheese keeps these scones incredibly moist, while the dill adds a bright, aromatic flavor that pairs beautifully with the rich butteriness.

Tip: For an extra golden top, brush the scones with a little milk before baking.

Cottage Cheese and Pepper Omelette

Start your morning with a fluffy and flavorful Cottage Cheese and Pepper Omelette, a protein-packed breakfast that’s as satisfying as it is simple to make.

Ingredients

• 3 large eggs
• 1/4 cup cottage cheese
• 1/4 cup diced bell peppers (any color)
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh chives

Instructions

1. In a bowl, whisk together the eggs, cottage cheese, salt, and black pepper until well combined.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the diced bell peppers and sauté for 2 minutes until slightly softened.
3. Pour the egg mixture over the peppers in the skillet. Let it cook undisturbed for 2 minutes, then gently lift the edges with a spatula to let the uncooked eggs flow underneath.
4. Cook for another 2-3 minutes until the omelette is mostly set but still slightly runny on top. Sprinkle the chopped chives over one half of the omelette.
5. Fold the omelette in half with the spatula and cook for an additional 1 minute to melt the cottage cheese inside. Serve immediately.

The cottage cheese melts into creamy pockets, making this omelette irresistibly tender and rich. Perfect for those who love a hearty breakfast without the heaviness.

Tip: For an extra kick, add a pinch of red pepper flakes to the egg mixture before cooking.

Savory Cottage Cheese and Zucchini Fritters

These Savory Cottage Cheese and Zucchini Fritters are a delightful way to sneak some veggies into your meal, offering a perfect blend of creamy and crispy textures.

Ingredients

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup cottage cheese
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh dill
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil, for frying

Instructions

1. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
2. In a large bowl, mix the zucchini, cottage cheese, eggs, flour, Parmesan cheese, dill, salt, and pepper until well combined.
3. Heat the olive oil in a large skillet over medium heat. Once hot, drop tablespoonfuls of the batter into the skillet, flattening slightly with the back of the spoon.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
5. Serve warm, with a dollop of sour cream or applesauce on the side if desired.

The magic of these fritters lies in their contrast of textures—crispy on the outside, tender and moist inside, thanks to the cottage cheese.

Tip: For an extra crispy edge, let the batter sit for 10 minutes before frying to allow the flour to absorb any remaining moisture.

Cottage Cheese and Leek Quiche

This Cottage Cheese and Leek Quiche is a creamy, savory delight that brings a fresh twist to your brunch table, blending the mild sweetness of leeks with the rich texture of cottage cheese.

Ingredients

• 1 pie crust (9-inch, store-bought or homemade)
• 2 cups leeks, thinly sliced (white and light green parts only)
• 1 tablespoon olive oil
• 1 cup cottage cheese
• 3 large eggs
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges as desired. Set aside.
2. In a skillet over medium heat, warm the olive oil. Add the leeks and sauté until soft, about 5 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the cottage cheese, eggs, milk, salt, pepper, and nutmeg until well combined. Stir in the sautéed leeks.
4. Pour the mixture into the prepared pie crust. Sprinkle the shredded cheddar cheese evenly over the top.
5. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. Let cool for 10 minutes before slicing.

The magic of this quiche lies in the cottage cheese, which keeps it incredibly moist while adding a subtle tang that pairs beautifully with the sweet leeks.

Tip: For an extra flaky crust, blind bake it for 10 minutes before adding the filling.

Cottage Cheese and Jalapeno Cornbread

Spice up your cornbread game with this Cottage Cheese and Jalapeno Cornbread, a perfect blend of creamy and spicy that’ll have everyone asking for seconds.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 1 cup cottage cheese
• 1/2 cup milk
• 1/4 cup vegetable oil
• 2 large eggs
• 2 jalapenos, finely diced (seeds removed for less heat)

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/4 cup sugar.
3. In another bowl, mix 1 cup cottage cheese, 1/2 cup milk, 1/4 cup vegetable oil, and 2 large eggs until well combined.
4. Fold the wet ingredients into the dry ingredients until just mixed, then stir in 2 finely diced jalapenos.
5. Pour the batter into the prepared pan and bake at 400°F for 25 minutes, or until the top is golden and a toothpick inserted comes out clean.

The cottage cheese keeps this cornbread incredibly moist, while the jalapenos add a kick that’s balanced by the subtle sweetness. It’s a standout side that pairs wonderfully with chili or barbecue.

Tip: For an extra cheesy version, sprinkle shredded cheddar on top before baking.

Savory Cottage Cheese and Bacon Pasta

This Savory Cottage Cheese and Bacon Pasta is a creamy, comforting dish that combines the richness of cottage cheese with the smoky crunch of bacon, perfect for a cozy weeknight dinner.

Ingredients

• 8 oz pasta of your choice
• 6 slices bacon, chopped
• 1 cup cottage cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet over medium heat, cook chopped bacon until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
3. In the same skillet, sauté minced garlic in the bacon fat for about 30 seconds until fragrant.
4. Reduce heat to low and add cottage cheese, Parmesan cheese, salt, black pepper, and red pepper flakes (if using) to the skillet. Stir until cheeses are melted and mixture is creamy.
5. Add the cooked pasta and reserved pasta water to the skillet, tossing to coat the pasta evenly in the cheese sauce.
6. Stir in the cooked bacon and fresh parsley, then serve immediately.

The magic of this dish lies in the unexpected creaminess the cottage cheese brings, paired perfectly with the smoky bacon for a pasta that’s anything but ordinary.

Tip: For an extra layer of flavor, try using smoked bacon and garnish with additional Parmesan cheese before serving.

Cottage Cheese and Sweet Potato Patties

These Cottage Cheese and Sweet Potato Patties are a delightful twist on traditional veggie burgers, offering a creamy texture and a sweet-savory flavor that’s irresistibly comforting.

Ingredients

• 1 large sweet potato, peeled and cubed (about 2 cups)
• 1 cup cottage cheese
• 1/2 cup breadcrumbs
• 1 large egg
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Boil the sweet potato cubes in a pot of water until tender, about 10 minutes. Drain and mash them in a large bowl.
3. Add the cottage cheese, breadcrumbs, egg, olive oil, garlic powder, onion powder, salt, black pepper, and parsley to the mashed sweet potato. Mix until well combined.
4. Form the mixture into 8 patties and place them on the prepared baking sheet.
5. Bake for 25 minutes, flipping halfway through, until the patties are golden and firm to the touch.

The magic of these patties lies in their perfect balance of creamy cottage cheese and the natural sweetness of sweet potatoes, creating a patty that’s both nutritious and satisfying.

Tip: For an extra crispy exterior, lightly pan-fry the baked patties in a bit of olive oil for 2 minutes on each side before serving.

Cottage Cheese and Olive Focaccia

Imagine pulling a golden, fluffy focaccia out of the oven, dotted with creamy cottage cheese and briny olives—it’s a simple yet stunning bread that’s perfect for any gathering.

Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups warm water (110°F)
• 1/4 cup olive oil, plus more for drizzling
• 1 cup cottage cheese
• 1/2 cup pitted olives, sliced
• 1 teaspoon dried rosemary

Instructions

1. In a large bowl, whisk together the flour, 1 1/2 teaspoons salt, and 1 teaspoon sugar. Stir in the yeast.
2. Add the warm water and 1/4 cup olive oil to the dry ingredients, mixing until a sticky dough forms.
3. Cover the bowl with a towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
4. Preheat your oven to 400°F. Grease a 9×13 inch baking pan with olive oil.
5. Transfer the dough to the prepared pan, gently stretching it to fit. Dimple the surface with your fingers.
6. Dot the dough with cottage cheese and sprinkle with sliced olives and 1 teaspoon dried rosemary. Drizzle lightly with olive oil.
7. Bake for 25 minutes, or until the focaccia is golden and springs back when touched.

The combination of creamy cottage cheese and salty olives creates a delightful contrast in every bite, while the rosemary adds a fragrant touch. This focaccia is as much a feast for the eyes as it is for the palate.

Tip: For an extra crispy crust, place a pan of water on the oven’s bottom rack while baking to create steam.

Savory Cottage Cheese and Pumpkin Soup

Warm up your kitchen with this creamy, comforting Savory Cottage Cheese and Pumpkin Soup, a unique twist on classic fall flavors.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups pumpkin puree
• 4 cups vegetable broth
• 1 cup cottage cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 1/4 cup heavy cream
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Stir in 3 cups pumpkin puree and 4 cups vegetable broth, bringing the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld.
3. Reduce heat to low and blend in 1 cup cottage cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground nutmeg until smooth.
4. Stir in 1/4 cup heavy cream and heat through for another 2 minutes.
5. Serve hot, garnished with fresh chopped parsley.

The cottage cheese adds a subtle tang and richness that elevates the pumpkin’s natural sweetness, making this soup a standout dish.

Tip: For an extra smooth texture, blend the soup with an immersion blender before adding the cream.

Cottage Cheese and Carrot Cake

This Cottage Cheese and Carrot Cake is a delightful twist on the classic, offering a moist texture and a subtle tang that perfectly complements the sweetness of the carrots.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup cottage cheese
• 1/4 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon.
3. In another bowl, mix 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup cottage cheese, 1/4 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated.
5. Fold in 1 1/2 cups grated carrots and 1/2 cup chopped walnuts (if using).
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The cottage cheese in this cake not only adds a unique texture but also keeps it incredibly moist, making every bite as satisfying as the last.

Tip: For an extra touch of sweetness, drizzle the cooled cake with a simple glaze made from powdered sugar and milk.

Cottage Cheese and Beetroot Salad

This Cottage Cheese and Beetroot Salad is a vibrant, nutritious dish that combines creamy cottage cheese with the earthy sweetness of beetroots, perfect for a light lunch or a colorful side.

Ingredients

• 2 medium beetroots, peeled and grated
• 1 cup cottage cheese
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. In a large bowl, combine the grated beetroots and cottage cheese.
2. Drizzle with 1 tbsp olive oil and 1 tbsp lemon juice, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Toss gently to mix all the ingredients well.
4. Garnish with 2 tbsp chopped fresh parsley before serving.

The contrast between the creamy cottage cheese and the crunchy beetroots creates a delightful texture, while the lemon juice adds a refreshing zing.

Tip: For an extra crunch, add a handful of toasted walnuts or pecans right before serving.

Savory Cottage Cheese and Lentil Curry

Warm up your kitchen with this hearty Savory Cottage Cheese and Lentil Curry, a comforting dish that blends creamy textures with rich spices for a satisfying meal.

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 1 cup cottage cheese
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. In a medium pot, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
2. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing for 5 minutes until softened.
3. Stir in the cumin, coriander, turmeric, and cayenne pepper, cooking for 1 minute until fragrant.
4. Add the diced tomatoes and cooked lentils to the skillet. Simmer for 10 minutes, allowing the flavors to meld.
5. Gently fold in the cottage cheese and salt to taste, heating through for 2 minutes.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the unexpected creaminess of cottage cheese, which perfectly balances the earthy lentils and vibrant spices.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.

Conclusion

We hope this roundup of 20 delicious cottage cheese savory recipes inspires your next kitchen adventure! Easy to make and packed with flavor, these dishes are perfect for home cooks looking to spice up their meal routine. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for more tasty ideas. Happy cooking!

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