Greek layered cottage cheese dip
25 min · 13 g protein · 148 cals / serving
A party platter that disappears first: a bed of whipped cottage cheese bright with lemon, garlic and oregano, piled with crunchy cucumber, sweet cherry tomatoes, red onion, briny kalamata olives and crumbled feta, finished with fresh dill and a thread of olive oil. Every scoop gets creamy, salty and crisp at once.
Ingredients
Whipped base
- 2 cups (one 16 oz tub) cottage cheese (1%)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 clove garlic
- 1 tsp dried oregano, plus a pinch to finish
- 1/4 tsp salt
- 1/4 tsp black pepper
Layers
- 1/2 English cucumber cucumber, seeded and diced small
- 1 1/2 cups cherry tomatoes, quartered
- 3 tbsp red onions, finely chopped
- 10 kalamata olives, pitted and sliced
- 1/3 cup feta cheese, crumbled
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 1/2 tsp olive oil, extra-virgin
To serve
- 1/2 pita whole wheat pita bread, cut into triangles
- 1/2 English cucumber cucumber, cut into thick rounds
- 2 red bell peppers, cut into strips
Steps
- Blend the cottage cheese with the lemon zest and juice, garlic, oregano, salt and pepper for 1–2 minutes until completely smooth and thick. Spread it over a wide, shallow dish, swooping it up at the edges so the toppings sit in a well.
- Pat the diced cucumber dry, then scatter the cucumber, tomatoes, red onion, olives and feta over the base in layers or in neat stripes. Finish with the dill, parsley, a pinch of oregano and the olive oil.
- Toast the pita triangles in a 400°F oven or a dry pan for 4–5 minutes until crisp at the edges. Serve the dip straight away with the pita, the cucumber rounds and the pepper strips.
Good to know
Make ahead?
Blend the base and chop the vegetables up to a day ahead and keep them separately. Assemble within an hour of serving; the tomatoes and cucumber weep if they sit on the dip longer.
Vegetarian?
Many fetas are made with animal rennet; look for one labelled vegetarian if that matters to you.
More of a meal?
Add a drained can of chickpeas to the layers, or serve it beside grilled chicken skewers as a sauce-and-salad in one.
Per
- Calories
- 61
- Protein
- (35%)
- 5 g
- Fat
- (32%)
- 2 g
- Carbohydrates
- (33%)
- 5 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 223 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 888 kcal goes into the pot and 1470 g of ingredients comes out as about 1465 g of food: 61 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.