A creamy and flavorful dip made with whipped cottage cheese and roasted tomatoes, perfect for serving with crackers or vegetables.
Author:Jessica
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Roasting and Blending
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup cottage cheese
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1 tablespoon balsamic vinegar
1 tablespoon fresh basil, chopped (plus extra for garnish)
1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F.
In a medium bowl, toss the halved cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper. Spread them out on a baking sheet in a single layer.
Roast in the oven for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.
While the tomatoes are roasting, place the cottage cheese, garlic powder, onion powder, lemon juice, and additional salt and pepper in a food processor. Blend until smooth and creamy.
Once the tomatoes are done roasting, let them cool slightly. Fold the roasted tomatoes and chopped basil into the whipped cottage cheese mixture.
Transfer the dip to a serving bowl and garnish with extra basil. Serve with crackers, sliced vegetables, or toasted bread.
Notes
For a creamier texture, use full-fat cottage cheese.
Add a pinch of red pepper flakes for a spicy kick.
Substitute the tomatoes with roasted bell peppers for a different flavor profile.