Description
This Greek Whipped Cottage Cheese Dip is your new go-to high-protein snack or appetizer, topped with fresh cucumbers, tomatoes, kalamata olives, and olive oil.
Equipment
mini food processor
Ingredients
1 ½cupslow-fat cottage cheese, I love Good Culture
1teaspoonlemon zest
2tablespoonslemon juice
1clovegarlic, roughly chopped
¼teaspoonkosher salt
1teaspoonchopped dill, plus more for topping
1teaspoonchopped mint
1tablespoonchopped chives
4Persian cucumber, finely chopped
12cherry tomatoes, halved
12pitted kalamata olives, sliced
3tablespoonsfinely chopped red onion
1tablespoonextra virgin olive oil
Optional For Serving: Pita bread wedges, or pita chips, crackers, veggies for dipping such as carrots, celery, fennel, radish, cucumber
Instructions
- Add the cottage cheese, lemon zest, lemon juice, garlic and salt to the bowl of a food processor fitted with the blade attachment. Process until completely smooth, about 30 seconds. Transfer the mixture to a bowl and stir in the dill, mint, and chives.
- Transfer the dip to a shallow bowl and spread into an even layer or if making this for meal prep, divide in three. Top with the cucumbers, tomatoes, olives, and red onion. Drizzle with olive oil.
Serve with crackers, pita wedges, pita chips and veggies.
Last Step:
Notes
Makes about 1 ½ cups of dip.
Refrigerate: Whipped cottage cheese dip lasts up to 4 days in the refrigerator.
Meal Prep: Store the dip in 3 small airtight containers, keeping the vegetables separate and take it with you on the go with crackers or veggies for a quick snack.
Nutrition
Serving: 1/2 cup dip plus toppings, Calories: 151.5kcal, Carbohydrates: 6g, Protein: 10.5g, Fat: 10.5g, Saturated Fat: 1.5g, Cholesterol: 10mg, Sodium: 484.5mg, Fiber: 1.5g, Sugar: 3.5g
