L’Auberge Chez François Herbed Cottage Cheese Spread
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This blend of cottage cheese, sour cream, garlic and fresh herbs makes an irresistible spread.
(Photo by Alexandra Grablewski, Chronicle Books 2018)
My first job out of culinary school was as an apprentice at the acclaimed L’Auberge Chez François, a romantic French restaurant right outside of Washington, DC. If you’re from the area, you’ve likely spent a special occasion there. If not, just imagine an Old World style cottage in the rolling hills of Virginia, dining rooms appointed with cozy fireplaces and traditional Alsatian decor, an old-school French menu featuring the likes of escargots, foie gras, and Chateaubriand, and a whole lotta charm. It’s a very special place.
However, I found out pretty quickly that working there wasn’t quite as romantic as dining there. The restaurant has a large, European-style brigade kitchen with the chef at the helm and all the cooks “manning” their stations. Not only was I the only woman, at five feet two inches tall, I was also hopelessly undersized for the massive equipment that surrounded us. I had to get lifts on my shoes just to reach the plates over the stove—and don’t even ask about those fifty-pound sacks of potatoes! If you’ve ever wondered what it’s like to cook in a restaurant kitchen, just imagine trying to juggle multiple orders in your head, cooking on four different burners with food in the oven at the same time, flames, sharp knives, hot pans, and the incessant stream of orders coming in and going out. It was terrifying!
I did eventually get the hang of it, and though I never once forgot what a privilege it was to work there, I have to admit that I’m much happier to be a guest at Chez François now. One of the nicest parts about dining there is all the unexpected treats that show up at your table throughout the meal, like decadent chocolate truffles after dessert, sorbets garnished with candied violets in-between courses, or my personal favorite, the Herbed Cottage Cheese Spread that comes with a basket of toasted garlic bread while you peruse the menu. It’s a blend of cottage cheese, sour cream, garlic, scallions, and fresh herbs that’s irresistible—the perfect beginning to an always perfect meal.
“This was beyond delicious. I served it for a girls cocktail night and then couldn’t stop eating the leftovers the next day…Three friends asked for the link to the recipe that evening!”
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L'Auberge Chez François Herbed Cottage Cheese Spread
This blend of cottage cheese, sour cream, garlic and fresh herbs makes an irresistible spread.
Ingredients
- 1 pound 4% small-curd, cream-style cottage cheese
- ⅔ cup sour cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon finely minced garlic
- 1 tablespoon finely minced shallots
- 1 tablespoon finely minced green onions or chives
- 1 tablespoon finely minced parsley, plus more for garnish
- Garlic bread or crackers, for serving
Instructions
- Combine the cottage cheese and sour cream in a medium bowl and blend well. Add the remaining ingredients. Mix thoroughly and adjust seasonings. Cover and chill well before serving. Serve with toasted garlic bread or crackers and garnish with fresh parsley if desired.
Nutrition Information
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- Serving size: About 1/3 cup
- Calories: 95
- Fat: 6g
- Saturated fat: 3g
- Carbohydrates: 3g
- Sugar: 2g
- Fiber: 0g
- Protein: 7g
- Sodium: 368mg
- Cholesterol: 20mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I’ve been to the restaurant several times and love this appetizer with the garlic bread (can you show us how to do that next!!? Please?)
I thought this was great, but I followed the recipe exactly and mine came out a little too thick and lumpy for my taste. Next time I make it I think I will do a quick turn in the blender and use some cream to thin it out.
I was so eager to try it I made it just for me and my husband and now I have a huge bowl of leftover dip in my refrigerator and no parties to go to this week. I’ll be baking the leftovers today into an breakfast casserole and into an egg noodle casserole dish. Will let you know how it turns out!
I made this again yesterday for Thanksgiving appetizer. This time I used Hood 4% Country Style Cottage Cheese. I blended half of the cottage cheese in a blender with 1/4 cup heavy cream and then mixed that in with the rest. I liked the result a lot — a creamier spread. Looking forward to the leftovers today 🙂
Glad to hear it — thanks for reporting back!
Hi Jenn. How many does it serve? We will be about 20 people.
What type of crackers would you recommend?
Thanks and Happy Thanksgiving to you and your family!
Hi Tahera, It really depends on how many other appetizers there are. If you have a bunch, I think you’ll be fine. I love this with garlic toasts or baguette slices.
Hi Jen,
Love all your recipes and bought your new book! Just love it!
Quick question, I want to make your cottage cheese dip… I can’t find creamed cottage cheese.., any suggestions ?
Fran
Hi Fran, You can use large-curd cottage cheese if you can’t find small. Enjoy!
I made this last night for the first time. The only changes I made were to be a little heavy handed with the herbs (which is typical of me). It is GREAT!!! I made it to go with garlic bread like Jenn talked about. I will make this again and again!!!!
I really enjoyed this recipe. A nice, cool summer recipe where I was able to use some herbs from the garden. I’ve enjoyed it with garlic bread, pretzel chips, veggies, and a French baguette.
I loooooove this spread! It’s so fresh and yummy. Jenn, I got your cookbook for Mother’s Day (I’ve been raving about your site for awhile) and in the two weeks since, I have already made this twice… and have another tub of cottage cheese in the fridge ready to make it again, it is that addicting. I shared with my extended family on Memorial Day and it disappeared in a flash. I have adored every dish that I’ve made from your book and website. That garlic bread… oh my goodness, life will never be the same 🙂 Thank you so much for sharing your talent!
So glad you like this dip (and that you’re enjoying other recipes from the cookbook and blog)! ❤️
Jenn, you are too funny! This is a great recipe. On several occasions I helped a chef friend cater events. I don’t get it like you do. But, after peeling so many 40 pound bags of potatoes, I get it. Nice! Love your emails and looking forward to getting your cookbook when Amazon has it in stock!
-Chuck
🙂
Made this as part of my Thanksgiving appetizer set up. My husband, hater of cottage cheese, was scooping it up like a maniac! We added extra shallots, garlic and scallions – delicious!
Thanks for making me look like a rock star again Jenn!
I love this dip – it’s different but has a light satisfying taste a nice addition to my Dip options.
Substituted Greek yogurt for the sour cream and it was delicious! Thank you for another great recipe.