Herby Whipped Cottage Cheese with Homemade Pita Chips

Recipe by: Catherine Pla

Yield: about 2 cups

Herby Whipped Cottage Cheese with Homemade Pita Chips

Make this creamy, high-protein dip for your next gathering. Top with chili oil, chopped nuts, or honey if you wish. You will be surprised at how much better pita chips taste if you make them yourself. And, it’s really quick and easy.

• 16 oz cottage cheese

• 2 T extra virgin olive oil

• 1 T lemon juice

• 1 t lemon zest

• 1 clove garlic, smashed

• 1⁄2 t kosher salt

• 1⁄4 t black pepper

• Handful of herbs: parsley, thyme, basil, chives, oregano, whatever you have, rough chopped

• Za’atar for garnish

Place all the ingredients, except za’atar, in a food processor and blend until combined. Scrape down the sides and blend again until it’s smooth. It may be too thick at this point, so add water, 1 tablespoon at a time. Pulse some more. Taste for salt. Transfer to a serving bowl. Garnish with olive oil and za’atar.

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Pita Chips, Makes 120 chips

• 10 pita bread pockets

• 2⁄3 c olive oil

• 1 t herbes de Provence, or Italian seasoning

• 1 t kosher salt

• 1 t garlic powder

• 1⁄2 t black pepper

• 1⁄4 t smoked paprika

Preheat oven to 400 degrees. Combine the olive oil, herbs and spices. Cut each pita pocket around the perimeter in half, so you're left with 20 circles. Using a pastry brush, coat each circle on both sides with oil mixture. Cut each circle into 6 wedges, like pieces of pie. Place wedges on a parchment lined sheet pan and bake for 7 minutes. Check them, you may need to bake them longer but be careful as it’s easy to burn them.