Cottage Cheese Dip

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Creamy, tangy, and packed with Mediterranean flavors, this whipped cottage cheese and feta dip is the perfect easy appetizer! A smooth, protein-packed base is topped with juicy cherry tomatoes, savory olive tapenade, fresh basil, and a drizzle of balsamic glaze and olive oil. Serve it with toasted pita, crackers, or crusty bread for dipping!

Prep Time10

Course: Appetizer, Snack

Cuisine: Mediterranean, middle eastern

Keyword: cottage cheese dip, cottage cheese feta dip, whipped cottage cheese dip

Servings:

Equipment

1 blender

Ingredients

For the whipped dip

1 container cottage cheese (16 ounces)
1/2 block feta cheese (4 ounces)

For the topping

1/2 cup cherry tomatoes sliced
3 tablespoons prepared olive tapenade homemade or store-bought
Fresh basil leaves chopped or torn
Balsamic glaze for drizzling
Extra virgin olive oil for drizzling

For serving

Toasted pita, pita chips, crackers, or crusty bread

Instructions

Whip the cheese. Add the cottage cheese and feta cheese to a food processor or high-speed blender. Blend until completely smooth, creamy, and fluffy, scraping down the sides as needed.
Spread the dip. Transfer the whipped cheese mixture to a shallow serving bowl or platter. Use the back of a spoon to spread it evenly, creating little swirls.
Add the toppings. Spoon the sliced cherry tomatoes and olive tapenade evenly over the whipped cheese.
Finish with fresh herbs. Sprinkle fresh basil over the top.
Drizzle and serve. Finish with a drizzle of balsamic glaze and extra virgin olive oil. Serve immediately with your favorite bread or crackers.

Notes

Make it ahead: Prepare the whipped cottage cheese and feta base up to 2 days in advance. Store covered in the refrigerator and add the toppings just before serving.
For extra creaminess: Use full-fat cottage cheese for a richer, smoother texture.
For a beautiful presentation: Serve on a shallow platter so every bite gets a little bit of the creamy dip and flavorful toppings.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The tomatoes may release some liquid, so it's best to store the toppings separately when possible.

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