Polish Cottage Cheese Dip (Gzik)

By Kim Severson

Polish Cottage Cheese Dip (Gzik)
Melina Hammer for The New York Times
Total Time
15 minutes
Rating
4(473)
Comments
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This is a simple dip with infinite possibilities. The classic version, called gzik, comes from the Wielkopolska province in Poland. It’s built from a farmer’s cheese called twarog, which is essentially a dry version of what Americans know as cottage cheese. The cheese, which comes molded into a thick disc, is mashed with a fork, then loosened with a few tablespoons (or more, depending on the dryness of the cheese) of yogurt or cream. Radishes and some members of the allium family, most often chives or onions, add flavor; dill or other herbs sometimes make an appearance. The classic way to eat it is on boiled or baked potatoes still in their jackets, but gzik on buttered rye bread is a popular breakfast dish. Although you can use any style of cottage cheese for this recipe, smaller curds work better than large because the dip should be slightly smoother than cottage cheese.

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Ingredients

Yield:About 2 cups
  • 1½cups small-curd cottage cheese
  • 1 to 3tablespoons Greek-style yogurt or sour cream, if needed (add if the cottage cheese is not already creamy enough)
  • ½cup finely chopped radishes, the spicier the better
  • ⅛cup finely chopped chives
  • ¼teaspoon salt
  • A few grinds of black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

99 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 10 grams protein; 322 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mash the cottage cheese in a bowl using a fork, adding a tablespoon or two of yogurt or sour cream, if needed, to create a slightly smoother texture. Mix in the remaining ingredients.

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Ratings

4 out of 5
473 user ratings
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Comments

Chatulim9

My mother, born 95 years ago in Eastern Poland, made a version of this she called spring salad. Sometimes cucumber or a red bell pepper would find its way into the mix. Quick, light, refreshing on a hot day.

Lakebluffer

Glad to see a recipe using cottage cheese. I often eat the small curd on toast with seasonings for breakfast and am mildly dismayed to see it and cottage cheese in general becoming a scarcity on grocery shelves. Does one really need 10' or more of shelving for yogurt??? As soon as I find some good-looking radishes, this is on my list. Thanks.

Sylvia

I have been eating a version of this my entire life, as my parents were Polish. We didn't spread it on toast, but rather in a bowl, and the radishes can be sliced vs. minced (quicker) and then sour cream and lots of pepper and salt to taste. One of my favorites with some sliced baguette. I've share it with friends, and they always love it. Nice to know that memories of my childhood are being shared with such a diverse group of foodies. Enjoy

Kat

I used leftover feta brine to thin the cottage cheese, and omitted the salt called for in the recipe. Delicious!

Jeni Price

I’m staying in a hotel with a small kitchen, so this with a baked potato was a great minimalist meal. The radishes at the tiny store nearby were super mild, so I added some red pepper flakes and minced garlic for a little zing. Creamy, filling, and comforting!

Rebecca

This recipe takes me back to my childhood. My babcia (we spelled it bacie) and her 3 daughters made this spread (and, yes, with other additions such as cuks and green pepper). They also used farmer's cheese - which was used in pierogis as well. I hesitate to name brands, but if you can find Friendship farmer's cheese, grab it. It will be in "bricks" (which are as good as gold to me).

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