Description
A delicious and creamy dip made with roasted cherry tomatoes, cottage cheese, and herbs.
Ingredients
Scale
- 2 cups (300g) cherry tomatoes
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt flakes
- 1 tsp oregano
- 2 tbsp capers, chopped (optional)
- 1 ½ cups (315g) cottage cheese (full-fat or low-fat)
- 2 tbsp Greek yogurt
- 2 tbsp extra virgin olive oil (more as needed)
- 1 tbsp lemon juice (or more to taste)
- 2 cloves garlic, minced
- pinch sea salt (or to taste)
- 1 small red onion, very finely sliced
- pinch red pepper flakes
- 2 tbsp fresh basil, chopped
Instructions
- Place whole cherry or baby plum tomatoes in the basket of your air fryer or on a roasting tray lined with baking paper. Drizzle with olive oil, season with sea salt and sprinkle with oregano.
- Air fry for 10 minutes at 400°F /200°C or roast them in a preheated oven for 20 minutes or until soft and starting to burst. Stir in the chopped capers if using.
- Add the cottage cheese, Greek yogurt, olive oil, lemon juice, garlic and sea salt to your food processor. Blend until smooth and taste – do you need to add more salt or a little extra lemon juice?
- Spoon the dip onto a serving plate and top with the roasted tomatoes. Add the fresh basil, red onion and red pepper flakes. Serve with crackers, focaccia or crusty sourdough bread.
Notes
- This dip can be made ahead of time and stored in the fridge for up to 2 days.
- Adjust seasoning according to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Air Frying / Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg