Ingredients
- For the Marinated Olives:
- 1 cup mixed olives (green and black, pitted)
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, sliced
- ½ teaspoon red pepper flakes
- ½ teaspoon dried oregano (or fresh thyme/rosemary)
- Optional: a few strips of orange peel, crushed walnuts
- For the Whipped Cottage Cheese:
- 1 cup full-fat cottage cheese
- 2 tablespoons cream cheese or Greek yogurt (optional)
- 1 tablespoon olive oil
- 1 small garlic clove (optional), grated or minced
- Salt and pepper, to taste
- Zest of ½ lemon (optional)
Instructions
- Marinate the Olives: In a bowl or jar, mix the olives with olive oil, lemon zest, lemon juice, sliced garlic, red pepper flakes, and oregano. Stir well. Let sit at room temperature for at least 30 minutes, or refrigerate longer for more flavor.
- Make the Whipped Cottage Cheese: In a food processor or blender, combine cottage cheese, optional cream cheese or yogurt, olive oil, garlic, salt, pepper, and lemon zest. Blend until smooth and creamy (1–2 minutes). Adjust seasoning to taste.
- Assemble and Serve: Spread the whipped cottage cheese on a plate or in a bowl. Top generously with marinated olives and a spoonful of the infused marinade oil. Sprinkle with flaky salt or herbs if desired.
Notes
- This dip can be prepared ahead of time—just marinate the olives and whip the cottage cheese the night before.
- Feel free to add a little honey or balsamic vinegar to the olives for a sweet contrast.
- Serve with warm pita, crusty bread, crackers, or raw veggies.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
