Spiced cottage cheese is a crowd-pleasing retro dip served at Wisconsin supper clubs alongside crisp vegetable sticks and rye chips.
Heat a small saucepan over medium heat until hot. Add the caraway seeds and cook, swirling the pan occasionally, until they smell toasty and crackle just a little bit, 1 to 2 minutes. Pour the seeds into a mortar and pestle and bash until about half of the seeds are broken up. If you don’t have a mortar and pestle, crush the seeds with the bottom of a large skillet on a cutting board.
In a medium serving bowl, stir together the cottage cheese, green onions (reserving a bit of the dark green tops for garnish), and crushed caraway seeds. Season with salt and pepper to taste. Refrigerate in an airtight container for at least 1 hour and up to 5 days. Serve as a dip with crudités, chips, or breadsticks. Love the recipe? Leave us stars and a comment below!