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Whipped Cottage Cheese Dip
This Greek Whipped Cottage Cheese Dip is your new go-to high-protein snack or appetizer, topped with fresh cucumbers, tomatoes, kalamata olives, and a drizzle of olive oil.
Equipment
Ingredients
- 1 ½ cups low-fat cottage cheese (I love Good Culture)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 clove garlic (roughly chopped)
- ¼ teaspoon kosher salt
- 1 teaspoon chopped dill (plus more for topping)
- 1 teaspoon chopped mint
- 1 tablespoon chopped chives
- 4 Persian cucumber (finely chopped)
- 12 cherry tomatoes (halved)
- 12 pitted kalamata olives (sliced)
- 3 tablespoons finely chopped red onion
- 1 tablespoon extra 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.
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
- WW Points: 5