1. 1. Prepare the Sun-Dried Tomatoes and Chives: Start by draining your oil-packed sun-dried tomatoes thoroughly. Lay them on a paper towel and pat them dry to remove excess oil, then finely chop them. Next, wash and finely chop your fresh chives.

2. 2. Mince the Garlic: Peel and mince one clove of fresh garlic.

3. 3. Combine Cottage Cheese and Olive Oil: In a medium-sized mixing bowl, add the full-fat cottage cheese. Drizzle in the olive oil.

4. 4. Add Flavorful Ingredients: To the bowl, add the chopped sun-dried tomatoes, crumbled feta cheese, minced garlic, dried oregano, and black pepper. If you like a little kick, sprinkle in a pinch of red pepper flakes now.

5. 5. Mix Until Well Combined: Using a spoon or spatula, gently fold all the ingredients together. Mix until everything is evenly distributed throughout the cottage cheese.

6. 6. Stir in Fresh Chives: Finally, gently stir in the finely chopped fresh chives. Reserve a tiny pinch for garnish if you like.

7. 7. Taste and Adjust Seasoning: Take a small taste of the dip. At this point, you can adjust the seasoning. You might want a little more pepper, or perhaps a tiny pinch of salt if your feta isn’t very salty.

8. 8. Chill and Serve: For the best flavor, cover the bowl and refrigerate the dip for at least 15 minutes. This allows the flavors to meld beautifully. Before serving, give it a quick stir. Garnish with a few extra chopped chives if desired.