Peel and finely mince the 2 garlic cloves. Remove seeds from the jalapeño if you want milder heat, then finely mince it. In a small skillet over medium-low heat, warm 1 tablespoon olive oil, add minced garlic and jalapeño, and cook for 30–45 seconds until fragrant but not browned to mellow raw bite. Remove from heat.

Combine dry spices: in a small bowl mix 1 tsp red chili flakes, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1 tsp black pepper. Stir in 1 tsp hot sauce and the warmed garlic-jalapeño oil mixture so spices bloom and meld.

Assemble Cottage Cheese Mixture

In a medium bowl, add 2 cups cottage cheese and 1 cup Greek yogurt. Use a fork, spoon, or an immersion blender to combine to your desired texture: lightly mashed for chunkier spread or blended for smooth, creamy consistency. If using a blender or food processor, pulse briefly (6–8 pulses) to avoid over-smoothing.

Add the spiced oil-and-spice mixture to the cottage cheese-yogurt base. Pour in 2 tbs fresh lime juice, 1 tsp honey (optional), and 1 tsp hot sauce if you prefer more heat. Stir thoroughly to combine and taste for seasoning; adjust salt, pepper, or hot sauce as needed.

If using roasted red peppers (¼ cup), fold them in now for sweetness and color.

Finish & Garnish

Chop 3 tbsp cilantro and 2 tbsp chives (or green onion). Fold about half of the herbs into the cottage cheese to distribute freshness. Reserve the other half for garnish.

Transfer the spicy cottage cheese to a serving bowl. Drizzle 1 tsp extra-virgin olive oil over the top, sprinkle reserved herbs and 2 tbsp toasted pine nuts or sunflower seeds if using, and finish with a pinch more red chili flakes for visual heat. Serve with lime wedge on the side.

Make-ahead and storage: Refrigerate in an airtight container for up to 3 days. Stir before serving; add a splash of lime or a pinch of salt if flavors have dulled.