Mediterranean Cottage Cheese Protein Dip
Method
Whip the base: Add the cottage cheese, Greek yogurt, lemon juice, garlic, oregano and cumin to a food processor. Blend for 1–2 minutes until smooth and fluffy.
Add texture: Transfer to a bowl and fold through the roasted pepper, cucumber, Kalamata olives, parsley and dill.
Season: Add the lemon zest, black pepper and a small pinch of salt. Mix gently to keep the colourful vegetable pieces visible.
Finish: Spoon into a shallow serving bowl and create a swirl in the centre. Drizzle with extra virgin olive oil.
Garnish: Sprinkle with pumpkin seeds, fresh herbs and a little extra oregano. Serve chilled or slightly cool with cucumber, peppers, whole-grain crackers or toasted sourdough.
Vegan option: Replace the cottage cheese with 250 g firm tofu, blended until smooth, and replace the Greek yogurt with 60 g unsweetened soy yogurt. Add 1 tbsp nutritional yeast for a richer savoury flavour. This creamy Mediterranean dip turns cottage cheese into something completely different. Whipping it creates a light, smooth texture while roasted pepper, cucumber, olives and fresh herbs add colour, crunch and Mediterranean flavour. It is especially useful when you want a high-protein snack without a heavy dip.
Nutrition Facts
Per serving
