Cottage Cheese Roasted Red Pepper Feta Dressing for Easy Mediterranean Plates

4.5g protein, 2.6g net carbs per serving. The creamy red pepper and feta dressing I am putting on everything this month.

Jun 03, 2026

∙ Paid

It’s June, and warm weather always pulls my cooking toward the Mediterranean. The sea, long lunches outside, a plate of grilled meat and chopped vegetables with something creamy spooned over the top. That’s the kind of eating that suits high protein low carb anyway, all that grilled meat and feta and fresh vegetables. I can’t get to the beach most days, but I can put that flavor on my lunch, and that’s where this Cottage Cheese Roasted Red Pepper Feta Dressing started.

Cottage Cheese Roasted Red Pepper Feta Dressing

It’s a creamy roasted red pepper and feta dressing that I keep in a jar in the fridge and spoon over almost anything that needs pulling together. A few of this month’s recipes are going to lean this way, sunny and Mediterranean-leaning, and this is the one I wanted to start with.

The idea for this high protein low carb dressing came from my love for those creamy red pepper and feta dips you see all over the Mediterranean table, but I wanted something I could actually pour. The same sweet roasted pepper, the same salty feta, the same little smoky paprika edge, loose enough to drizzle over a bowl of chicken and cucumbers and call it lunch.

What I love about it is the cottage cheese base. It keeps everything creamy and high protein without leaning on a cup of oil, so it stays light enough to pour and still clings to whatever it lands on. That’s the part that makes it mine rather than the usual feta-and-oil version, and it’s why this works for how we eat.

And it’s the kind of thing that makes a whole week easier. Once you have a jar of this high protein low carb dressing in the fridge, a plain piece of grilled chicken and a handful of cucumber and tomato becomes a real plate in about four minutes. I’ve got a salad built around it coming soon, so this jar is the piece I wanted to put in your hands first.

It comes together in a blender. No cooking. A handful of jarred and tubbed things you probably already have if you eat the way I do.

There’s one small thing that took me a few tries to get right. It changes the texture completely and it’s not obvious from the ingredients. I’ll show you in the recipe.

Below the paywall

Paid subscribers get the full recipe with exact amounts, the nutrition per serving, and the real-life notes: the texture trick that took me a few goes to figure out, all the ways I serve it across a week, the swaps I actually use, and how to fix it if it comes out too thick or too sharp. There’s also a short note on where this recipe comes from, because this is a recipe I’m quietly proud of.

New here? My chicken gyros post is free start to finish, so you can see exactly what a paid recipe looks like before you decide.