COTTAGE-CHEESE TZATZIKI MEZZE PLATE

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Cottage-Cheese Tzatziki Mezze Plate image

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.

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 240 calorie, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 880 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Protein 13 grams, Sugar 5 grams

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