Cottage Cheese Gribiche

Growing up, one appetizer that stood out to my brother and me was steamed artichokes. They were a special treat, and always such a curious vegetable, the flavor and texture so appealing, but such a small return on the investment. We loved them, but I wonder if maybe what we responded most to was that artichoke leaves make terrific dip vessels. Using the lemon-pepper cottage cheese dip my mom used to make as inspiration, I’ve given cottage cheese sauce the gribiche treatment. It pairs terrifically with cold, steamed artichokes, and all manner of crudités and crackers, too. Makes about 1½ cups

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a saucepan of water to boil, then add the eggs. As soon as the water comes back to boil, reduce the heat to a gentle simmer and cook the eggs for 9 minutes. Transfer to a bowl of ice water to halt the cooking, then when they’re safe to handle, peel them, slice in half, and separate the yolks from the whites. Coarsely chop the egg whites and set aside.

Step 2

In a mixing bowl, mash together the yolks, mustard, and vinegar. Then, while whisking, add the oil in a steady stream, encouraging the mixture to emulsify. Then fold in the remaining ingredients, including the egg whites, and add additional salt if needed. Stored in an airtight container in the refrigerator, the dip will keep for 3 days.