Whipped Cottage Cheese Dip
Introducing the Greek Whipped Cottage Cheese Dip, your ultimate high-protein snack or appetizer. It's delightfully garnished with crisp cucumbers, juicy tomatoes, briny kalamata olives, and finished with a splash of olive oil for added richness.
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Ingredients
- 1 ½ cups low-fat cottage cheese
- 1 clove garlic
- ¼ teaspoon kosher salt
- 1 teaspoon chopped dill
- 1 teaspoon chopped mint
- 1 tablespoon chopped chives
- 4 Persian cucumber
- 12 cherry tomatoes
- 12 pitted kalamata olives
- 3 tablespoons finely chopped red onion
- 1 tablespoon extra virgin olive oil
- Optional For Serving: Pita bread wedges
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
Equipment Needed
- mini food processor
Instructions
- 1
In the bowl of a food processor equipped with the blade attachment, combine the cottage cheese, lemon zest, lemon juice, minced garlic, and salt. Blend the mixture until it reaches a silky smooth consistency, which should take approximately 30 seconds. Once blended, transfer the creamy mixture to a separate bowl and gently incorporate the chopped dill, mint, and chives.
- 2
Spoon the dip into a shallow serving dish, spreading it out evenly. If you are preparing this for meal prep, consider dividing the dip into three portions. Garnish the top with sliced cucumbers, diced tomatoes, olives, and red onion. Finish with a drizzle of olive oil for extra flavor.
- 3
Pair the dip with an assortment of crackers, pita wedges, pita chips, and fresh vegetables for dipping.
Nutrition Information
Notes & Tips
- 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.
- Refrigerate: Whipped cottage cheese dip lasts up to 4 days in the refrigerator.
- Makes about 1 ½ cups of dip.