Ingredients
- 16 ounces cottage cheese
- 4 ounces feta cheese
- 2–4 tablespoons water (adjust for desired consistency)
- 2 cups cucumbers, sliced
- 1/2 teaspoon sumac
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 3 tablespoons olive oil
- 1 tablespoon lime juice
Instructions
- In a food processor, combine cottage cheese, feta, and 2–4 tablespoons of water. Pulse until smooth and creamy, adding more water as needed.
- In a large bowl, combine sliced cucumbers with sumac, crushed red pepper, salt, black pepper, olive oil, and lime juice. Toss to coat well.
- Spread the whipped cottage cheese mixture onto a plate or shallow bowl, creating an even layer.
- Top the dip with the marinated cucumbers and sprinkle with chopped fresh basil.
- Serve immediately with warm pita bread, crackers, or fresh veggies.
Notes
- Adjust water to control dip thickness—start with 2 tablespoons and add more if needed.
- Store dip and cucumbers separately in airtight containers in the fridge for 1–2 days.
- For extra flavor, add a drizzle of honey or a sprinkle of za’atar before serving.
- Use English or Persian cucumbers for best texture and fewer seeds.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 20mg
