Polish Curd Cheese Dip (Gzik)
gzik Say it: GZEEK
Gzik is a fresh curd-cheese dip from Greater Poland (Wielkopolska), especially popular in spring and summer when radishes and young potatoes arrive. It combines twaróg with sour cream, onion, radish, chives and hard-boiled egg, giving a creamy texture with a tangy, peppery bite. Traditionally it is spooned over warm boiled potatoes, but it also works as a spread for bread. Simple, cooling and lightly sharp, gzik is a beloved home-style dish rather than a restaurant specialty.
Polish Curd Cheese Dip (Gzik)
gzik
Pronounced GZEEK
- Serves
- 4
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Level
- Easy
Also nut-free.
Allergens: contains milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dip
Method
Place the eggs in a small saucepan, cover with cold water, bring to a boil, then lower the heat and simmer for 9 minutes, until the yolks are fully set. Drain, cool under cold running water, peel, and chop finely.
In a mixing bowl, mash the twaróg with a fork until it breaks into small curds. Stir in the sour cream until evenly combined.
Add the onion, grated radish, chives, chopped eggs, salt, and pepper. Mix gently until the dip is thick but evenly speckled with vegetables and egg.
Stir in the milk a tablespoon at a time if the mixture feels stiff; stop when it is creamy but still holds its shape on a spoon. Taste and adjust salt and pepper.
Cover and chill for 15 minutes to let the flavors settle, or serve at once. Spoon into a bowl and serve with warm potatoes.
Regional variants
Some cooks use grated cucumber in place of part of the radish for a milder, juicier dip.
Cook's notes
- Grate the radish just before mixing so it stays crisp; if it releases water, squeeze it gently.
- Use full-fat twaróg or drained cottage cheese for the creamiest texture; low-fat cheese makes the dip dry.
- For a looser dip, add milk; for a chunkier texture, mash the twaróg less thoroughly.
Serve with
Warm young boiled potatoes, ideally with butter and dill; buttermilk or cold milk.
Make ahead and storage
Store covered in the refrigerator for up to 2 days; stir well before serving and add a splash of milk if it thickens.
