Avocado Dip with Cottage Cheese


I was trying very hard not to call this post “Avocado Dip with Cottage Cheese,” but the alternative was to call it “Guacamole con Cuajada,” and I was pretty sure no one knows what “cuajada” is (it’s a Mexican curd cheese similar to American cottage cheese). The recipe is from “Mexican Family Cooking by Aida Gabilondo, yet another excellent cookbook available on Amazon for one penny plus shipping. These are the recipes of a practical Mexican grandmother, who found herself with not enough ripe avocados to make guacamole, and, in a moment of inspiration, added some cottage cheese. The result is a smooth, creamy type of guacamole, which I really enjoy. It takes guacamole in a different direction than its usual spicy, tangy thing, but is excellent in it’s own light, creamy way. Worth a try!

Avocado Dip with Cottage Cheese

2 ripe avocados
1 cup small-curd creamed cottage cheese
1/2 cup chopped peeled ripe tomatoes
2 teaspoons chopped green onion
1 teaspoon salt
1/4 cup chopped cilantro leaves

Peel and mash avocados. Mash cottage cheese in a separate bowl, just to make it a bit smoother and creamier. Add to mashed avocado, blending completely. Add chopped tomatoes, green onion and salt. Add the chopped cilantro leaves at the end. Serve with corn chips and/or sliced raw veggies.

Mixing the mashed avocado with the cottage cheese.
Mixing the mashed avocado with the cottage cheese.

Notes: The hardest thing about any guacamole recipe is buying perfectly ripe avocados. The avocados shouldn’t be hard, but you also don’t want them to be soft and mushy. Gently press the avocado with your finger–you should be able to feel if it’s mashable or not. Better that it’s slightly firm than mushy.

Perfect! Easy to mash, but with no blackening or mushiness.

Try to use full-fat cottage cheese, as part of the charm of this recipe is the creaminess of the cheese mixed with the creamy avocado. The original recipe specified to “salt to taste,” but without the teaspoon salt, the dip edges into blandness. Gabilondo mentions that she serves this as a salad on a lettuce leaf, garnished with slices of cucumber, bell pepper, and cherry tomatoes.

Wildlife in the Garden

I know that chipmunks are anathema to many gardeners, but they haven’t undermined my garage or porch–yet– so I can’t help but still think they’re cute, especially their little claws. Also, I looked up the word “anathema” in the dictionary, and it means “something dedicated to evil and thus accursed,” and that does seem a harsh word for chipmunks!


Yesterday I noticed a small drama on the roof of the house next door. A young mourning dove was receiving probably one of its last feedings from its mourning dove mom.



Here’s the mourning dove mom with the chick, beak to beak.


Can’t resist one more bee picture, showing its beautiful, silvery wings.


Peace to you. Fran



4 thoughts on “Avocado Dip with Cottage Cheese

  1. You are not supposed to feed wildlife in the, er, wild, but many people feed chipmunks that live near mountain summits around here and they become very “friendly” towards humans. But I would rather be approached by hungry chipmunks than hungry bears.

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