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Prepare the protein dip: In a food processor or blender, combine the cottage cheese, Greek yogurt, garlic powder, onion powder, dried dill, fresh chives, salt, and black pepper. Blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust seasonings if necessary. Set aside.

Toast the bread: Toast the sourdough bread slices to your desired crispness using a toaster or a pan. If using a pan, lightly butter or oil the bread before toasting over medium heat until golden brown on both sides.

Assemble the toast: Evenly spread a generous amount of the prepared protein dip over each slice of toasted sourdough bread.

Add toppings: Arrange the sliced avocado, halved cherry tomatoes, sliced cucumber, and sliced radishes on top of the protein dip. Distribute the vegetables evenly among the four toasts.

Finish and serve: Sprinkle each toast with everything bagel seasoning and red pepper flakes (if using). Garnish with fresh chopped parsley. Serve immediately.


Prepare the protein dip: In a food processor or blender, combine the cottage cheese, Greek yogurt, garlic powder, onion powder, dried dill, fresh chives, salt, and black pepper. Blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust seasonings if necessary. Set aside.

Toast the bread: Toast the sourdough bread slices to your desired crispness using a toaster or a pan. If using a pan, lightly butter or oil the bread before toasting over medium heat until golden brown on both sides.

Assemble the toast: Evenly spread a generous amount of the prepared protein dip over each slice of toasted sourdough bread.

Add toppings: Arrange the sliced avocado, halved cherry tomatoes, sliced cucumber, and sliced radishes on top of the protein dip. Distribute the vegetables evenly among the four toasts.

Finish and serve: Sprinkle each toast with everything bagel seasoning and red pepper flakes (if using). Garnish with fresh chopped parsley. Serve immediately.
