Creamy Whipped Cottage Cheese Dip

1: Add all the ingredients (cottage cheese, ricotta cheese, olive oil, lemon juice, minced garlic) to a blender and blend until creamy.

2: Layer the toppings (ground beef, pomegranate seeds, fresh parsley, and a drizzle of olive oil) on top of the blended dip.

3: For the eggplant chips, line thinly sliced eggplant on a parchment-lined baking tray.

4: Brush each eggplant chip with olive oil, season with Italian herbs, sea salt, and pepper.

5: Bake at 425 degrees for 10 minutes, then flip each chip and bake for another 10 minutes.

6: Serve the creamy dip with eggplant chips or crunchy sourdough toast points.