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.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 13
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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