Low Carb Olive Cottage Cheese Dip
This low carb olive cottage cheese dip blends creamy cottage cheese with briny olives for an easy, 5-minute snack. It's an easy olive cottage cheese dip you can whip up in the blender with just a handful of ingredients.
Servings: 16 servings
Calories: 37kcal
Cost: $8
Equipment
- Blender or food processor
Ingredients
- 1.5 cups full-fat cottage cheese I used a 4% cottage cheese
- ½ cup mixed pitted olives
- 1 tablespoon olive oil
- 1 clove garlic minced
- ½ lemon lemon juice only
- 1 teaspoon italian seasoning
Garnish
- ¼ cup diced mixed olives
- drizzle olive oil
Instructions
- Add the cottage cheese, minced garlic, lemon juice, mixed pitted olives, Italian seasoning, and olive oil to a blender.
- Blend on low to medium speed until smooth and creamy, stopping to scrape down the sides as needed. Blend just until combined; over-blending can thin out the texture.
- Transfer the dip to a serving bowl using a spatula.
- Top with the diced mixed olives and a drizzle of olive oil.
- Serve immediately with sliced bell pepper, cucumber, low carb seed crackers, or pork rinds. Refrigerate any leftovers.
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days
- Doesn't typically need added salt since the olives provide plenty, taste before adjusting
- Can be made up to a day ahead for parties or gatherings, stir before serving
Nutrition
Calories: 37kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Fiber: 0g | Sugar: 1g
