In the bowl of a food processor, combine the cottage cheese, feta cheese, and olive oil.
16 ounces cottage cheese, ¼ cup crumbled feta cheese, 2 Tablespoons olive oil
Pulse until smooth, and set aside.
In a separate bowl, add the baby tomatoes, parsley, basil, olive oil, salt, and pepper. Gently mix to combine, and set the bowl aside for 15 minutes.
2 cups baby tomatoes, ¼ cup fresh parsley, ¼ cup fresh basil, 3 Tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
Spoon the blended cottage cheese into a low bowl or on a plate. Top with the marinated tomatoes.
Serve with pita chips or crostini, if desired.
Optional: pita chips and crostini for serving
Store the cottage cheese mixture and tomatoes in separate containers in the fridge for up to 2-3 days.
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