High Protein Cottage Cheese Tzatziki

This cottage cheese tzatziki is a high-protein twist on a Greek classic that keeps flavors fresh and bright all while boosting your macros. Cottage cheese is blended until smooth and loaded with grated cucumber and garlic, fresh dill, juicy lemon, and a drizzle of olive oil for bold flavor. Garnish with olives and serve with pita chips for a snack that’s actually satisfying, or make ahead and store in the fridge for the ultimate meal prep glow up.

Ingredients

Makes 1 servings

• 1 cup blended cottage cheese, 4%
• ½ grated cucumber, squeezed
• ½ lemon, juiced
• chopped dill, to taste
• 1 garlic clove, minced
• 1 pinch salt, to taste
• olive oil, drizzle on top
• olives for garnish

Equipment

• Mini Food Processor
• Measuring Cups + Spoons
• Cheesecloth
• Mixing Bowls

Method

1. In a food processor process the cottage cheese until creamy. Pour it out into a bowl. Add in the lemon juice, garlic, salt, and dill. Stir to combine.
2. Next, add the grated cucumber making sure to squeeze out all of the liquid using a cheesecloth.
3. Serve with a drizzle of olive oil and olives on top. Enjoy!

Kitchen notes

Storage:

Store in an airtight container in the fridge for up to 5 days. Cottage cheese swaps: Use plain Greek yogurt, labneh, or a 50/50 blend of cottage cheese and yogurt. Make it vegan: Use blended tofu to make a plant based version. Toppings and add-ins: Add diced tomatoes and cucumbers, olives, a drizzle of chili oil or harissa for heat, and toasted pistachios, sesame seeds, or crispy chickpeas for crunch. Serving suggestions: Serve alongside sliced cucumber rounds, pita chips, with Chicken Souvlaki Skewers or on top of your favorite healthy bowls like this Easy Greek Bowl.

What stands out

Packed with protein: This recipe packs a whopping 25 grams of protein to help you hit your macros.

Quick and straightforward: This dip goes from prep to plate in just 10 minutes flat.

Meal prep friendly: It stores beautifully in the fridge up to 5 days – as an appetizer or on top of your favorite make ahead meals like this Greek Bowl.

Customizable: Treat this recipe as a base for all your favorite toppings and add-ins. Switch up the herbs, add crunchies like toasted pistachios or crispy chickpeas, more veg like diced tomatoes and cucumber, or spice it up with a drizzle of chili oil or a sprinkle of harissa. The options are endless.

Cottage cheese: A high-protein swap for yogurt, blended until creamy to mimic the texture of traditional tzatziki.

Cucumber: Adds freshness and makes the dip hearty without feeling too heavy.

Garlic: Gives the dip aroma and depth. Use a microplane to grate your clove into fine pieces for even distribution and delicate flavor.

Dill: Gives tzatziki its familiar brightness. Feel free to add any other herbs you like, such as mint or basil. Mix them in and save a pinch for garnish.

Lemon: Adds that lemony flavor that is addictive. Include a bit of zest for extra tang.

Olive oil: Drizzle on top just before serving for added flavor.

Olives: These are totally optional. We like to add them as a garnish for their briny flavor and chewy bite.

Kitchen tip

Use a cheesecloth to squeeze the excess moisture out of the grated cucumbers to prevent the tzatziki from becoming watery.

Swaps

1. For a high-protein cottage cheese swap, use Greek yogurt or skyr. You can find our yogurt-based recipe here: Tzatziki Recipe.
2. To make it dairy-free swap cottage cheese for silken or crumbled tofu. Blend silken tofu for creamy recipes or crumble firm tofu to mimic the curds.
3. Add more fresh herbs alongside the dill, such as parsley, basil, and chives.
4. Add more garnishes to the top, such as toasted pine nuts, pistachios, sesame seeds, cucumbers, tomatoes, crispy chickpeas, chili oil, za’atar, or sumac.
5. Spice it up with chili flakes, Aleppo pepper, harissa, or a little hot sauce.

Serve it with

• Fresh cucumber rounds
• Homemade pita
• Feta Cheese Olives
• Chicken Souvlaki Skewers
• Maroulosalata (Greek Lettuce Salad)

Questions

How can we keep our tzatziki from being too watery?

Use a cheesecloth to squeeze out as much excess liquid as you can from the grated cucumber.

What kind of cottage cheese do you use?

We look for the cleanest ingredients we can find, so we like to use Good Culture 4% cottage cheese or make our own. You can find the recipe here: Homemade Cottage Cheese.

Can we use cottage cheese in tzatziki instead of yogurt?

Absolutely! It’s a great way to get an extra boost of protein to meet your macros. Use a food processor to blend the cottage cheese so the texture is similar to yogurt. You could also use a combination of Greek yogurt and blended cottage cheese.