Cottage Cheese Horseradish Dip ( From the Dog Team Tavern )

malinda sargent


The Dog Team Tavern was a restaurant that was listed on the National Register of Historic Places and was located on Dog Team Road, off U.S. Route 7, roughly 4 miles north of the town of Middlebury, Vermont. The restaurant burned down in early September 2006, destroying artifacts[2] of the Sir Wilfred Grenfell Mission and Labrador handicrafts. The building was originally a mission house that was started by Sir Wilfred Grenfell and his wife in 1931. In the 1940s the building became the Dog Team Tavern.
The rustic restaurant was a local landmark known for its sizable portions (most notably the prime rib) and the "relish wheel," which (typically) contained corn relish, apple butter, horseradish cottage cheese, beets, and sauerkraut. Also, the restaurant's famous sticky buns were always served at the beginning of each meal. The restaurant was very popular among students from the nearby Middlebury College, who often flocked there with family during the college's fall family weekends.

★★★★★ 2 votes
5 Min


1 lb
small-curd whole milk cottage cheese (not low-fat)
1/4 c
good-quality bottled horseradish (or 1/8 cup freshly grated horseradish root*)
1 tsp
dill weed
1/2 tsp
salt and pepper to taste


1The morning you're going to serve this, combine all ingredients and refrigerate. This gives the flavors time to blend and mellow. Check the seasoning before serving. If you've used fresh dill, garnish with a few sprigs before serving. This was served at the Inn with ridged potato chips. It also goes well with crudité or any of your favorite things to dip.

About this Recipe

Course/Dish: Dips