Serves 8

Cottage cheese and olives makes for a creamy, yummy, salty dip that tastes great with raw veggies or on top of salads, we’ve been making this a lot, these days! We blended ours with minced scallion, but feel free to swap it for parsley, basil, cilantro or dill, use up whatever green herb you have on hand!

Prep Time: 5 minutes
Cooking Time: 0 minutes

Ingredients:

1 cup 2% cottage cheese
3 tablespoons olive oil
¼ cup sliced black olives
1 teaspoon sea salt
½ teaspoon black pepper
1 whole scallion, minced

Instructions:

Add all ingredients to a blender or food processor and pulse until creamy.

Serve in a bowl with keto-friendly veggies, garnishing with some minced veggies, if you prefer.

Store any leftovers in the fridge for up to 7 days.

Enjoy!

Calories: 83
Carbs: 2
Net Carbs: 2
Protein: 4
Fat: 7