Whipped Cottage Cheese Olive & Almond Dip

Prep Time: 10 minutes

Cook Time: 20 minutes

To prepare the Whipped Cottage Cheese: Combine the cottage cheese, 1/3 cup olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/2 teaspoon black pepper together in a food processor, pulse until smooth and creamy. Set aside.

To prepare the Olive Almond Topping: Add the slivered almonds to a pan and toast over a medium heat for 4-5 minutes, until the almonds turn golden brown and give off a nutty aroma, shaking and stirring them occasionally to prevent burning.

Transfer to a bowl and set aside.

Turn the heat down to low and add in the remaining olive oil, remaining lemon juice, olives, half of the herbs, remaining salt and pepper and the aleppo pepper to the pan. Simmer together for about 10 minutes, allowing the flavors to meld, stirring occasionally.

To plate the dip: Pile the whipped cottage cheese in the center of a rimmed plate or wide shallow bowl. Starting in the center of the mound, use the back of a spoon to spread and swirl from the middle out. Rotate the bowl with one hand giving pressure to the spoon as you swirl it in the opposite direction. This should create a deep swooping well with high sides to hold the toppings.

Pour the warm olive mixture into the swirled well. Then top with remaining chopped herbs, the toasted almonds and lemon zest.

Serve warm with toasted pita bread, your favorite crackers, fresh veggies or all three.

Yield: 6-8 servings

Tips:

Optionally finish with flaky sea salt, fresh ground pepper or more Aleppo pepper to taste.

Make the whipped cottage cheese ahead of time and store in the refrigerator until just before serving. This dip is best when the topping is served warm over the top.

Swap out the herbs and nuts for a seasonal twist. Think rosemary and sage with walnuts during cooler months.

Storage: Refrigerate in an airtight container for up to 3 days.

Recipe courtesy of Becky Sue Wilberding @bakingthegoods for California Grown x Real California Milk