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In a food processor or blender, add 16 oz cottage cheese, 4 oz feta cheese, and 2 tbsp olive oil. Pulse until the mixture is smooth.
Gradually add 2-3 tbsp of warm water to achieve a smooth, creamy consistency.
Halve ½ cup of cherry tomatoes.
Dice ½ green pepper.
Slice ¼ cup Kalamata olives.
Dice 1 small Persian cucumber.
Chop 2 boiled eggs.
Transfer the blended cheese mixture to a serving bowl.
Top with the halved cherry tomatoes, diced green pepper, sliced Kalamata olives, diced Persian cucumber, and chopped boiled eggs.
Season with salt and pepper to taste.
Drizzle 3 tbsp of olive oil over the top.
Sprinkle with crushed red pepper for a bit of heat.
Garnish with fresh mint.
Serve immediately with pita bread, crackers, or fresh vegetables.