COTTAGE CHEESE & CASHEW BUTTER DIP WITH SMASHED OLIVES & PEPPERONCINI

This super simple recipe can be served two ways.

The first, as toast: generously oil some bread and grill it in a skillet, then top it with the cottage cheese and cashew butter dip, smashed olives, pepperoncini and fresh herbs. An easy and delicious lunch.

The second, as a dip to share: spoon the dip into a shallow bowl, add all the toppings and place it in the middle of the table with crudités, chips or naan bread.

Whichever version you choose, we suggest adding the toppings only when serving, and a little at a time as needed. This will keep the dip creamy and uniform, and the toppings fresh and beautiful rather than having them completely mixed into the dip.

Since the recipe makes a generous amount of dip, we suggest enjoying it both ways: serve it on toast first, then turn the leftovers into a dip for your next apéro. One recipe, two ways to serve it.  

INGREDIENTS

Dip

• 1 cup cottage cheese
• ¼ cup Cashew Butter Sea Salt
• ¼ cup water
• 2 tbsp pepperoncini brine

Toppings

• ¼ cup chopped pepperoncini
• ½ cup pitted, roughly smashed Castelvetrano olives (about 12 olives)*
• A drizzle of olive oil
• ¼ cup fresh herbs (a mix of cilantro and parsley)

For serving

• 1 baguette, for the toast version
• Chips, toasted naan bread and/or crudités, for the dip version

INSTRUCTIONS

Prepare the dip

1. Add the cottage cheese, Cashew Butter Sea Salt, water and pepperoncini brine to a tall container, such as a Mason jar. Using an immersion blender, blend until smooth and creamy. Set aside.

Toast Version

1. Cut a baguette into four pieces, then slice each piece in half lengthwise.
2. Drizzle the cut side of each piece with olive oil. Place in a hot skillet, oiled side down, and toast until nicely golden.
3. Remove the bread from the skillet and generously spread the dip over each piece. Top with the pepperoncini, smashed olives and fresh herbs. Finish with a drizzle of olive oil. For a chunkier toast, simply add more of the toppings to your liking.

Dip Version

1. Spoon the dip into a shallow bowl or serving dish.
2. Top with the pepperoncini, smashed olives and fresh herbs, then finish with a drizzle of olive oil. Serve with chips, toasted naan bread cut into triangles, crudités or any other accompaniments you like.

NOTE
To easily pit Castelvetrano olives, place an olive on a cutting board and gently smash it with the flat side of a chef’s knife, just as you would a garlic clove. The pit should then come out easily. You can also simply use pre-pitted olives. You can also use pre-pitted olives and simply apply the same smashing technique.