To a frying pan add olive oil and minced garlic clove. Turn to medium heat and cook for a few minutes. Add in the strawberries, balsamic vinegar glaze and honey. Turn to medium low and cook for 8-10 more minutes until the strawberries are nicely coated but still hold their shape. Remove from heat and let cool.
Add cottage cheese to a food processor with salt and process on high until smooth and creamy.
Once the strawberries have cooled, assemble the dip by layering the cottage cheese on a plate or to a low bowl and spoon the strawberries on top. Garnish with basil and serve with crackers or crostini.
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Notes
If you don't have balsamic glaze, use 1 tbsp balsamic vinegar instead.
Want to serve this with crostini? Here's our favourite way to make it:
Preheat the oven to 400F. Using a bread knife, slice the baguette into 1-inch thick slices, about 12-14 of them. Brush the baguette slices with olive oil on one side and place in a single layer on a baking sheet. Toast for 10 minutes total, flipping halfway through. Set aside.