Sure thing! Here’s your friendly, simple, and thorough Mediterranean Olive Herb Cottage Cheese Dip recipe blog post, complete with close-up AI image prompts for every step.
Creamy, tangy, and packed with bold Mediterranean flavors. Perfect for spreading, dipping, or just sneaking a bite straight from the bowl.
Why I Love This Recipe
I first made this dip when I had leftover olives and sun-dried tomatoes hanging out in my fridge, and it’s been on repeat ever since. It’s SO easy, tastes fancy, and makes snack time feel like a trip to the Mediterranean coast. Plus, it’s full of fresh flavors that wake up your taste buds.
Here’s why it’s a keeper:
- You can make it in 10 minutes flat.
- No cooking required — just blend and serve.
- It’s high in protein thanks to the cottage cheese.
- Perfect with veggies, crackers, pita chips, or even on a sandwich.
- Keeps well in the fridge for easy snacking all week.
Servings: 6
Prep time: 10 minutes
No cook time
What You’ll Need
- 1 cup cottage cheese (full-fat or low-fat)
- ⅓ cup mixed pitted olives (green and kalamata), finely chopped
- ¼ cup sun-dried tomatoes in olive oil, finely chopped
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- ½ teaspoon black pepper
- Optional: pinch of red pepper flakes
- Optional garnish: extra chopped olives, oregano leaves, drizzle of olive oil
Pro Tips
- Drain the olives and sun-dried tomatoes well, or your dip will be watery.
- Use a small food processor or stick blender for a creamier texture, or mash by hand for a rustic feel.
- Taste and adjust the salt — some olives are saltier than others.
- Let it chill for 20 minutes before serving to let the flavors blend.
- Add more lemon juice if you love a bright, tangy flavor.
Tools You’ll Need
- Small food processor or stick blender (or mixing bowl and fork for mashing)
- Measuring cups and spoons
- Small knife and cutting board
- Rubber spatula
- Serving bowl
Substitutions & Variations
- Swap cottage cheese for Greek yogurt for a tangier dip.
- Use feta cheese for extra salty goodness.
- Add roasted red peppers instead of sun-dried tomatoes.
- Stir in fresh basil or parsley instead of oregano.
- Make it spicy with a dash of hot sauce.
Make-Ahead Tips
You can make this dip 1-2 days in advance. Store in an airtight container in the fridge. The flavors get even better the next day!
Instructions
STEP 1: Blend the Cottage Cheese
Scoop 1 cup of cottage cheese into a food processor. Blend until smooth and creamy, about 30-45 seconds.
STEP 2: Add the Flavor Boosters
Add finely chopped olives, sun-dried tomatoes, minced garlic, dried oregano, fresh lemon juice, olive oil, and black pepper to the blended cottage cheese.
STEP 3: Pulse Until Combined
Pulse the food processor just a few times until the ingredients are mixed but still slightly chunky. Don’t over-blend — you want texture!
STEP 4: Taste and Adjust
Taste your dip. Add a pinch of red pepper flakes or extra lemon juice if desired.
STEP 5: Serve and Garnish
Spoon the dip into a serving bowl. Garnish with extra chopped olives, a drizzle of olive oil, and fresh oregano leaves.
Macros (Per Serving — Makes 6 Servings)
(Approximate, will vary by ingredients)
- Calories: 130
- Protein: 9g
- Carbs: 4g
- Fat: 9g
- Fiber: 1g
Why This Recipe Works (Quick Science)
- Cottage cheese gives this dip creaminess and protein without being too rich.
- Olives and sun-dried tomatoes are naturally salty and packed with umami, balancing the mild cottage cheese.
- Lemon juice and olive oil brighten and smooth the dip, making all the flavors pop.
- A quick blend emulsifies the oils and cheese for a spreadable texture.
Common Mistakes to Avoid
❌ Not draining the olives and sun-dried tomatoes enough — can make the dip watery.
❌ Over-blending — you’ll lose the chunky texture that makes this dip fun.
❌ Skipping the taste test — every olive mix is a little different, so adjust as needed.
❌ Using fat-free cottage cheese — it can be too watery and bland.
What to Serve With This Dip
- Warm pita bread or pita chips
- Crunchy raw veggies (carrots, cucumbers, bell peppers)
- Crackers or crostini
- Slathered on a toasted baguette
- In a wrap or sandwich as a spread
FAQ
Q: Can I use ricotta instead of cottage cheese?
A: Yes, but it will be richer and less tangy.
Q: How long does it last in the fridge?
A: Up to 4 days in a sealed container.
Q: Can I freeze this dip?
A: I wouldn’t recommend it — the texture gets weird when thawed.
Q: Is this dip keto-friendly?
A: Pretty much! It’s low in carbs and high in protein and fat.
Leftovers & Storage
Store leftover dip in an airtight container in the fridge for up to 4 days. Stir before serving.
Conclusion
And there you have it — the easiest, tastiest Mediterranean Cottage Cheese Dip. It’s creamy, salty, fresh, and ready in no time. Give this one a try, and let me know in the comments how it turned out for you! Got a question? Ask away — I love hearing from you!