Gzika – Cottage Cheese Dip

I know I put specific ingredient quantities on the list but this recipe, like most cooking, is about ratios and personal taste: 2 parts cottage cheese to 1 part mayo, salt, pepper, lemon juice, onion salt, and chives (or green onions) to taste. Mix well and store in the fridge.

We usually serve it as a cold dip for fresh veggies but this also makes a great filling for pierogi. Grandma used to actually chop up turnips, radishes and onions and mix it into the Gzika and eat it with a spoon. But then again, she also liked lard on pumpernickle bread or a healthy serving of head cheese. Hmm, that was probably an overshare, but you might as well get used to that.