Turkish · Lunch
Chopped Tomato Pepper Salad Dip (GLP-1)
A Turkish cottage cheese and Greek yogurt dip with roasted red pepper, tomato, cucumber, walnuts, sumac and pomegranate molasses. Protein-forward, low in fat, and served with crisp cucumber rounds for scooping as a vegetable-based starter.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
392Calories
36.4gProtein
14.6gFat
26.8gCarbs
13.2gSugar
6.1gFiber
765mgSodium
47mgChol
5.9gSat Fat
980mgPotassium
260mgCalcium
2.6mgIron
1.1mcgVitamin B12
58mgVitamin C
vegetarian
gluten-free
protein-rich
low-calorie
low-cholesterol
high-fiber
glp-1
Instructions
1
Prep
Char the bell pepper half directly over a gas flame or under a hot broiler at high heat for 6 to 8 minutes, turning until the skin blisters and blackens completely.
2
Rest
Set the charred pepper covered in a bowl for 10 minutes until the skin loosens, then peel it.
3
Prep
Combine cottage cheese and Greek yogurt in a mixing bowl and stir with a fork until evenly blended and slightly loosened.
4
Fold
Add the tomato, roasted pepper, cucumber, onion, parsley and walnuts to the cottage cheese mixture and fold until evenly distributed throughout.
5
Finish
Stir in sumac, pomegranate molasses, olive oil, lemon juice, salt and black pepper until light pink-flecked and balanced.
6
Plate
Spoon the dip into a small bowl and arrange the cucumber slices around the edge for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g full-fat cottage cheese
- 1/2 cup120g plain Greek yogurt
- 22 small tomato (200g)
- 11 small roasted red bell pepper (60g)
- 1/2 cup1/2 cup cucumber (80g)
- 4 tbsp4 tbsp red onion (40g)
- 4 tbsp4 tbsp fresh parsley
- 2 tbsp2 tbsp walnuts (20g)
- 1 tsp1 tsp sumac
- 1 tsp1 tsp pomegranate molasses
- 2 tsp2 tsp olive oil
- 11 lemon, juiced
- salt, to taste
- black pepper, to taste
- 1 cup1 cup cucumber, sliced (120g) for scooping
