Recipe Of The Week 5/12: Whipped Cottage Cheese Dip

Yields 3 Servings

Ingredients:

• 1 1⁄2 cups low-fat cottage cheese
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 clove garlic, roughly chopped
• 1⁄4 teaspoon kosher salt
• 1 teaspoon chopped dill, plus more for topping
• 1 teaspoon chopped mint
• 1 tablespoon chopped chives
• 4 Persian cucumber, finely chopped
• 12 cherry tomatoes, halved
• 12 pitted kalamata olives, sliced
• 3 tablespoons finely chopped red onion
• 1 tablespoon extra virgin olive oil

For Serving: veggies for dipping such as carrots, celery, fennel, radish, cucumber.

Directions:

• Add the cottage cheese, lemon zest, lemon juice, garlic and salt to the bowl of a food processor fitted with the blade attachment. Process until completely smooth, about 30 seconds. Transfer the mixture to a bowl and stir in the dill, mint, and chives.
• Transfer the dip to a shallow bowl and spread into an even layer or if making this for meal prep, divide in three. Top with the cucumbers, tomatoes, olives, and red onion. Drizzle with olive oil.
• Serve with veggies.

Meal Plan Check Boxes:

1 Dairy
1 Fat

Nutritional Facts:1/2 cup dip plus toppings, Calories: 151 calories, Carbohydrates: 6 g, Protein: 10.5 g, Fat: 10.5 g,

Adapted From: https://www.skinnytaste.com/whipped-cottage-cheese-dip/#recipe