Cottage Cheese, Artichoke + Chickpea Spread

This Cottage Cheese, Artichoke + Chickpea Spread recipe from The Whole Smiths is absolutely delicious over your favorite toast or can be used as a dip. It’s easy to make, loaded with protein and versatile. 

Loaded with Protein.

I love a good toast but I also love making sure I have protein included at every meal. So when I had the opportunity to try the new sourdough style gluten-free bread from Canyon Bakehouse, I knew I was going to top it with a savory, protein laden spread. 

As you know, I’ve been on a major cottage cheese kick lately. (You didn’t miss my Cottage Cheese Chili Queso did you??) Not only do I love how many ways that I can use it, but I love that it’s loaded with, you guessed it, protein. Just one cup of cottage cheese has about 25 grams of protein in it so this entire recipe has about 50 grams.

In addition to the cottage cheese, I added some chickpeas. Not only do chickpeas lend to a thicker, richer texture but it also adds a bit more, yes, protein. 1 cup of chickpeas has 39 grams of protein. Crazy right?? All in all, this recipe has 89 whopping grams of protein. Granted, you aren’t going to eat the entire batch in one sitting, or maybe you will. Rest assured, you will have a nice post of protein. 

As an added bonus, I topped my Cottage Cheese, Artichoke + Chickpea Spread Toast with some hard boiled eggs. I kind of wish I had thought about it before I created and photographed this recipe because it was delicious! I grated the egg over top (something I learned at my time at The Charging Fig) and it was such a fun twist. I highly recommend it. 

Cottage Cheese, Artichoke + Chickpea Spread is Easy to Make. 

This is the part of the blog post that I’m going to struggle with making the most because this recipe is so easy that I just don’t have a lot to say about how to make it. In fact, it is probably going to take me less time to actually make the recipe than to write about how to make it. It’s that easy. 

Once you measure out all of your ingredients, you’re going to add them to a blender and blend. that’s it. It’s going to stay fairly thick. I personally don’t like to over blend it as I like to have a little bit of texture remaining in the spread. It feels a bit heartier. 

Variations.

As far as variations go on this, there’s a couple of ways that you can tinker around with it. One, being that you can swap the artichoke hearts out for olives. Preferably kalamatas. It’s a totally different taste but also oh-so-good. If you choose to make this swap, I recommend omitting the additional salt as the kalamatas tend to be salty enough on their own. 

Sun dried tomatoes is anther delicious swap to make in place of the artichokes. It reminds me of the mid-90’s when sun dried  tomatoes were all the rage and we saw them everywhere. I’m thinking it’s time for them to make a comeback. 2025 would love these things!

Another option for this Cottage Cheese, Artichoke + Chickpea Spread is to use it as a dip. You can dip anything in it and it’s absolutely delicious. You can also use it in place of any condiment on a sandwich for some extra flavor. 

However you decide to use this spread, I am certain you will love it.