Whipped Cottage Cheese Dip with Roasted Tomatoes

A bowl of creamy cottage cheese dip topped with roasted cherry tomatoes, thinly sliced red onions, capers, and fresh herbs. The dish is drizzled with olive oil and seasoned with pepper flakes, creating a vibrant and colorful presentation.

5 from 1 vote

Whipped 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 air fryer charred tomatoes with plenty of bread or crackers to mop up every delicious drop.

Prep Time5

Cook Time0

Course: Appetizer

Cuisine: Mediterranean

Keyword: Whipped Cottage Cheese Dip

Servings:

Calories: 235kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ninja Express Food Chopper

Ingredients

For the roasted tomatoes

2 cups (300g) cherry tomatoes , whole
2 tbsp extra virgin olive oil , or more as needed
1 tsp sea salt flakes
1 tsp oregano
2 tbsp capers , chopped (optional)

For the cottage cheese dip

1 ½ cups (315g) cottage cheese full-fat or low-fat
2 tablespoons Greek yogurt
2 tbsp extra virgin olive oil , more as needed
1 tbsp lemon juice , or more to taste
2 cloves garlic , minced
pinch sea salt , or to taste

To serve

1 small red onion , very finely sliced
pinch red pepper flakes
2 tbsp fresh basil , chopped

Instructions

Make the roasted tomatoes

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 cups (300g) cherry tomatoes, 2 tbsp extra virgin olive oil, 1 tsp sea salt flakes, 1 tsp oregano
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.
2 tbsp capers

Make the dip

Add the 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 ½ cups (315g) cottage cheese, 2 tablespoons Greek yogurt, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice, 2 cloves garlic, pinch sea salt

Serve it up

Spoon the dip onto a serving plate and top with the roasted tomatoes. Add the fresh basil, red onion and red pepper flakes. Serve with crackers, focaccia or crusty sourdough bread.
1 small red onion, pinch red pepper flakes, 2 tbsp fresh basil

Video

Notes

Store the dip 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.

Nutrition