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Snack recipe · from the recipe book

Warm Baked Roasted Pepper Cottage Cheese Dip

A bubbly, golden-topped baked dip of oven-roasted red peppers, garlic and creamy cottage cheese with melty mozzarella, scooped up with crunchy whole-wheat toast.

Warm Baked Roasted Pepper Cottage Cheese Dip

Ingredients

  • 2 medium240 gRed bell pepperseeded and cut into wide strips
  • 3 cloves9 gGarlicpeeled
  • 2¼ tsp10 gOlive oil
  • 1½ cups340 gCottage cheese, 2%
  • 2 oz60 gPart-skim mozzarellashredded
  • 1½ tbsp grated10 gGrated Parmesan
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp0.5 gBlack pepper
  • ¼ cup leaves6 gFresh basilthinly sliced
  • 6 slices192 gWhole-wheat bread6 slices, cut into triangles

Steps

  1. Preheat the oven to 425°F (220°C).
  2. On a baking sheet, toss the red pepper strips and garlic cloves with the olive oil. Roast 20 minutes, until the peppers are soft and charred at the edges.
  3. Lower the oven to 400°F (200°C). Finely chop the roasted peppers and mash the roasted garlic.
  4. In a bowl, stir together the cottage cheese, chopped peppers, mashed garlic, paprika, red pepper flakes, black pepper and half of the mozzarella.
  5. Spread the mixture in a small baking dish and top with the remaining half of the mozzarella and the Parmesan.
  6. Bake 15 minutes, until bubbling and lightly golden on top.
  7. While the dip bakes, lay the whole-wheat bread triangles on the same baking sheet and toast in the oven for the last 6 to 8 minutes, until crisp.
  8. Let the dip rest 3 minutes, scatter the basil over it and serve warm with the toast.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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