Crudités Platter with Gzik (Polish Farmers Cheese Dip)

The highlight of this spring crudités platter is a savory Polish farmers cheese dip called Gzik (aka Twarozek) that whips up in just 5 minutes!

Course Appetizer, Brunch

Cuisine French, Polish

Keyword Cottage Cheese Dip, Cottage Cheese Spread, Crudités, Crudités Platter, Gzik, Gzik Recipe, Twarożek

Prep Time 30

Cook Time 0

Servings servings

Calories 91kcal

Crumble the farmers cheese into a bowl. Add the sour cream, radishes, chives, salt, and black pepper, and mix. Serve garnished with dill.

For the produce, wash and pat it dry. Slice or chop everything so it’s easy to pick up.
If you’re including baby potatoes, add them to a medium saucepan and cover by 2 inches with cold water. Bring the water to a boil, then turn the heat down slightly so it doesn’t boil over, and cook until tender, about 8 minutes. Drain well and pat dry.
Arrange everything on a large platter or tray. Serve.

Nutrition Information: The nutritional information for this recipe was calculated for the Gzik only, and is based on the recipe making 4 servings. Net carbs for 1 serving are 0.8 grams.
Timing: Give yourself 5 to 10 minutes to make the farmers cheese dip, and 20 to 25 minutes to prepare the vegetables for the crudités.
Make Ahead: Store Gzik in an airtight container in the fridge for up to 2 days. You can prep (wash, dry, and chop) the vegetables up to 2 days ahead of time. Once they’re chopped, store them in an airtight container in the fridge with a damp paper towel inside the container to help keep them from drying out.
What Vegetables to Use: The beauty of crudités is that you can use any vegetables you like! You aren't limited to the vegetables listed here, these are just what I thought would pair well. Feel fee to swap out anything and truly make it your own.
Baby Potatoes: This goes against the grain of classic crudités in terms of keeping all the vegetables raw; however, because we're serving Gzik, I wanted to include potatoes, which are commonly eaten along with this dip in Poland. In the spirit of keeping all the vegetables hand-held (no fork and knife required!), I used baby potatoes (aka new potatoes), and boiled them until tender.