Ingredients
2 cups full-fat cottage cheese
3 tbsp ranch seasoning
1 cup diced English cucumber
1/2 cup diced red bell pepper
2 tbsp chopped fresh chives
1 tbsp chopped fresh dill
2 tbsp olive oil
8 large grape or cherry tomatoes
2 tbsp plain Greek yogurt (optional for extra creaminess)
1/4 lemon (for juice)
2 tbsp fresh parsely (optional garnish)
Instructions
Using a small spoon, carefully hollow out each tomato, leaving a 1/4-inch shell.
In a bowl, mix cottage cheese with ranch seasoning until smooth.
Fold in diced cucumber, bell pepper, chives, dill, and optional Greek yogurt (if using).
Spoon the cottage cheese mixture into the tomato cups.
Drizzle olive oil over each cup and a squeeze of lemon juice.
Garnish with fresh parsley if desired.
Chill for 10-15 minutes before serving to allow flavors to meld.
Notes
Store in an airtight container in the fridge for up to 24 hours.
Use cherry tomatoes for easier hollowing compared to plum tomatoes.
For extra protein, add 1/4 cup crumbled feta or shredded cheddar in the filling.
- Prep Time: 15
- Category: High Protein Snacks
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tomato cup
- Calories: 160
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 30mg