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5 from 4 reviews


  • 8 ounces cream cheese
  • 2 tablespoons unsalted butter
  • 16 ounces small curd cottage cheese
  • Packed 1/4 cup chopped dill + 2 tablespoons for sprinkling on top
  • Salt to taste (I use 1/4 teaspoon)
  • Optional: olive oil for drizzling
  • For serving: pita bread, english muffins, or lawash


  1. Let the cream cheese and butter come to room temperature. Once softened, combine the two until they are very well blended.
  2. Combine the cottage cheese with the butter/cream cheese mixture and salt to taste.
  3. Gently fold the 1/4 cup chopped dill into the mixture. Do not add the dill before this point or the whole thing will turn green.
  4. Garnish the jajik with the remaining 2 tablespoons chopped dill.