Healthy Cottage Cheese Dip with Roasted Tomatoes

Whipped Cottage Cheese Dip is the high protein treat you NEED in your life! This is quite possibly the BEST drip ever, a healthy combo of cottage cheese, Greek yogurt, olive oil, lemon juice and garlic. Serve loaded with my roasted tomatoes with plenty of bread or crackers to mop up every delicious drop.

Another day another cottage cheese recipe… This whipped cottage cheese dip is the EASIEST ever dip to whip up, and one of the healthiest too. I always serve it as a shared appetizer whenever we have friends over. Lately I have been adding it to my lunch bowls, spreading it on sandwiches and eating it as a pre-workout snack.

And since loaded dips are a thing these days (and I never tire of them) I have included a quick recipe for charred tomatoes to pair with cottage cheese dip. The sweetness of the tomatoes is the perfect partner to the creamy tangy dip!

Cottage Cheese Dip Ingredients

You will need a food processor or an immersion blender to create this recipe. I swear by the Ninja mini chopper, once of the most hardworking gadgets in my kitchen! Here’s what you will need:

• Cottage cheese: you can use any type of natural cottage cheese. Low-fat cottage cheese is my preferred option for this dip recipe as it has a slightly higher protein content (about 14 grams of protein per 1/2 cup vs 12 for full-fat cottage cheese ).
• Greek yogurt: a couple of spoonfuls of thick strained yogurt round out the flavor of this dip and help make it smooth and creamy.
• Garlic: it wouldn’t be a Greek-inspired dip without plenty of garlicky goodness… If you don’t like garlic feel free to leave it out. Bear in mind that the intensity of the garlic flavor will increase if you store the dip.
• Lemon juice: helps in the blending and increases the naturally tangy flavor of the dip.
• Extra virgin olive oil: adds a luxurious silky smoothness to the dip.
• The roasted tomatoes use cherry tomatoes, olive oil, salt, dried oregano plus fresh basil, capers and sliced red onions to garnish.

How to Make Cottage Cheese Dip

Make the Roasted Tomatoes

1. Place whole cherry or baby plum tomatoes in the basket of your air fryer or on a roasting tray lined with baking paper. Drizzle with olive oil, season with sea salt and sprinkle with oregano.
2. Air fry for 10 minutes at 400°F /200°C or roast them in a preheated oven for 20 minutes or until soft and starting to burst. Stir in the chopped capers if using.

Make the Dip

1. Add full-fat cottage cheese, Greek yogurt, olive oil, lemon juice, garlic and sea salt to your food processor. Blend until smooth and have a little taste – do you need to add more salt or a little extra lemon juice?

1. Spoon the dip onto a serving plate and top with the roasted tomatoes. Garnish with fresh basil and thinly sliced red onion and serve with crackers, focaccia,pita bread or crusty sourdough bread.

Recipe Notes

• Store the dip (without any toppings) in an airtight container in the fridge for up to three days. The dip will thicken slightly making it easier to spread on sandwiches.
• For a tangier dip you can replace the yogurt with Greek feta cheese. Watch how much salt you add if using feta as the cheese can be quite salty.
• Make sure to use thick strained Greek yogurt such as Fage 5% in the dip. Natural yogurt is too thin and might make the dip quite soupy!

Serving suggestions

• Create a grazing platter – position a few bowls of the dip on a large wooden board and surround it with a variety of Mediterranean goodies such as marinated olives, fresh vegetables, nuts, bread sticks and a variety of crackers. It makes a wonderful shared mezze if you are having friends over!
• Add a few spoonfuls of the dip to cubed boiled potatoes to make a healthy creamy potato salad.
• Absolutely delicious paired with with my Chicken Gyros, Doner or Shawarma plus the perfect dip for Greek Zucchini Fritters – Kolokithokeftedes.
• Makes a great healthy kid snack served with carrots sticks, celery and sliced peppers.