Cottage-Cheese Tzatziki Mezze Plate

Say goodbye to the low-fat cottage cheese platter (with the quintessential scoop of Jell-O) and make room for this Mediterranean take on[ the healthy staple. Cucumbers, mint and garlic turn cottage cheese into a slimmed-down tzatziki. Add tomatoes and olives for dipping, then drizzle some olive oil-packed with monosaturated fats-over the whole shebang.]

Total Time:
35 min
Prep:
5 min
Inactive:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 pound low-fat, small-curd cottage cheese (about 1 3/4 cups)
  • 1 Kirby cucumber, shredded, excess moisture squeezed out
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, finely grated
  • 1/2 teaspoon dried mint, rubbed with your fingers to crumble
  • Kosher salt and freshly ground black pepper
  • 1 cup pita chips (about 10 chips)
  • 1/2 cup grape tomatoes, halved
  • 4 vegetarian stuffed grape leaves, cut in half on the bias
  • 12 pitted kalamata olives
  • Juice of 1/2 lemon
  • 1/4 cup lightly packed fresh dill fronds
Directions
  • Combine the cottage cheese, cucumber, 1 tablespoon of the oil, vinegar, garlic, mint, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Cover and refrigerate for at least 30 minutes to let the flavors meld. (The tzatziki can be made to this point and refrigerated overnight.)

  • Divide the tzatziki evenly among 4 bowls. Dividing evenly, arrange the pita chips, tomatoes, stuffed grape leaves and olives around the tzatziki. Whisk together the remaining 1 tablespoon olive oil with the lemon juice, a pinch of salt and a few grinds of pepper, and drizzle all over the tzatziki and accompaniments. Garnish with dill.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Comfort Foods, Lightened Up