High-Protein Olive & Cottage Cheese Spread
- itsjdieb
- 4 minutes ago
- 3 min read
This is my way of celebrating the Patriots going to the SuperBowl, while still giving you a delicious and gut healthy appetizer to make on game day. This is my High-Protein Olive & Cottage Cheese Spread with Za'atar Pita Chips.
When I was trying to brainstorm a good appetizer for the SuperBowl, I wanted to make something that was genuinely appetizing for everyone to enjoy, while being able to provide your body with the nutrients it loves and craves. I don't know about you, but I'm a huge olive lover. So, I started with olives as the foundation, right? Then, I asked myself what kind of recipe I could make that was actually nutrient-dense. So, I thought, tapenade! But, I needed fiber and I needed protein. So, that's when I thought of this High-Protein Olive & Cottage Cheese Spread. It's a delicious combination of kalamata olives with low-fat cottage cheese, walnuts, lemon, olive oil, and garlic.
As the perfect addition, I made these Za'atar Pita Chips to pair delightfully with the brine-y, salty flavors within the spread. This is going to be the perfect addition to your SuperBowl Sunday, especially for your friends and family that are trying to be intentional and mindful of their health goals.
Not a fan of SuperBowl Sunday? -- This is still a great appetizer to make for Galentine's this month or for any other hosting occasion. Feel free to make adjustments according to your liking. This dip can also pair well with carrots, celery, or cucumber if you're gluten free. Let's get to it!
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Ingredients:
High-Protein Olive & Cottage Cheese Spread
1 cup low-fat cottage cheese
â…“ cup pitted kalamata olives
â…“ medium chopped walnuts
Juice of 1 lemon
¼ cup extra virgin olive oil (start with ½ of it, then drizzle in as you puree)
1 garlic clove
Black pepper to taste
Red pepper flakes to taste
Optional addition: fresh parsley
Za'atar Pita Chips
2 mini pita pockets
2-3 tbsp za'atar
¼ cup extra virgin olive oil
Dash of salt
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Instructions:
1. Make the pita chips: Preheat the oven to 375°F.Slice pita pockets into triangles and arrange in a single layer on a baking sheet. In a small bowl, mix olive oil and za’atar. Brush the mixture evenly over the pita pieces and lightly season with salt. Bake for 8–10 minutes, until lightly golden but still slightly soft in the center. Remove and let cool. Tip: You’re aiming for lightly baked, not cracker-crisp.
2. Blend the spread: Add cottage cheese, olives, walnuts, lemon juice, garlic, ½ of the olive oil, black pepper, and red pepper flakes to a food processor. Blend until smooth and creamy, stopping to scrape down the sides as needed. Slowly drizzle in the remaining olive oil until your desired consistency is reached. Taste and adjust seasoning — add more lemon for brightness or red pepper flakes for heat.
3. Serve: Transfer the spread to a serving bowl. Finish with fresh parsley if using. Serve with warm za’atar pita chips and enjoy.
FAQ:
Can I make this dairy-free?: Yes! You can substitute a thick dairy-free yogurt or silken tofu, but the flavor and protein content might change.
How long does it keep?: Stored in an airtight container in the fridge, it keeps well for 2–3 days.
What else can I serve this with?
Sourdough toast
Seeded crackers
Roasted vegetables
Sandwiches or wraps
Grain bowls
Recipe Notes:
Texture control:Â For a thicker spread, use less olive oil. For a dip-like consistency, add a splash of water or olive brine.
Salt balance: Kalamata olives are salty — taste before adding extra salt.
Walnut swap:Â Pine nuts or almonds work well if you prefer a milder flavor or are allergic.
Garlic sensitivity:Â Roasted garlic or garlic-infused olive oil can be easier to tolerate for sensitive digestion.