cottage cheese caprese dip
Listen…cottage cheese is this summer’s IT GIRL. SHE IS THE MOMENT. Whether you’re a cottage cheese hater or not, you need to give this dip a try! The blending of the cottage cheese with olive oil, garlic and spices plus the Caprese toppings make it impossible not to love. You won’t even notice it’s a cottage cheese base, AND you’ll get the added protein benefits. Win, win!
Serves 8, MACROS per serving of dip: 5g f / 3g c / 8g p
**macros do not include crostini…pick whatever you like to dip!
Ingredients:
1 container Good Culture cottage cheese, low fat
1 container cherry tomatoes
2 tablespoons extra virgin olive oil
1 tablespoon balsamic glaze
fresh basil, for garnish
pinch kosher salt
black pepper to taste
garlic powder to taste
crostini, crackers, pita, fresh veggies, etc. for dipping
Directions:
Slice up cherry tomatoes into halves. Lay in a parchment paper lined air fryer (ours uses a baking sheet), season with 1/2 tbsp olive oil, flaky salt, and pepper. Air fry on 400* for 4-6 minutes.
While your tomatoes roast, prep your cottage cheese dip. Add one container of cottage cheese (I love Good Culture) to a blender with 1/2 tbsp of olive oil, salt, pepper, and garlic powder. Blend until creamy with minimal curds BUT not too smooth, as you do not want a “runny dip”. You can add a tiny bit of water at a time if your blender isn’t blending it well, but keep it a thicker consistency for dipping.
Break out your favorite dipping dish, and spread the cottage cheese mixture over top. Then add your blistered tomatoes, fresh basil, flaky salt, ground black pepper, 1 tbsp olive oil drizzled over top, and balsamic glaze.
Serve with fresh crostini, pita chips, or your favorite veggie chips for a healthy summer snack!
I bet the Italians are shakin’ in their boots that I called this “Caprese” 🙂
Enjoy!
