This cottage cheese dip blends smooth in five minutes and delivers a creamy, savory snack with no mayonnaise or packaged seasoning.
Cottage Cheese Dip With Extra Protein
Blending cottage cheese removes the curds while Greek yogurt and lemon create a lighter, tangy texture. The recipe makes about 1 1/2 cups.
- Prep: 5 minutes
- Yield: 6 servings
- Serving size: 1/4 cup
- Equipment: Food processor or high-speed blender
Ingredients
- 2 cups low-fat cottage cheese, 16 oz
- 1/4 cup plain Greek yogurt
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh dill
- 2 tbsp chopped chives
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
How to Make Cottage Cheese Dip
- Add cottage cheese and Greek yogurt to a food processor.
- Blend for 45 seconds, scrape the bowl, and blend 30 seconds more.
- Add lemon juice, garlic powder, salt, and pepper.
- Pulse for 15 seconds.
- Fold in dill and chives by hand.
- Chill for 20 minutes before serving.
Texture and Flavor Options
- Add 1 tbsp yogurt for a thinner dip.
- Add 2 tbsp cottage cheese for a thicker dip.
- Replace dill with parsley or cilantro.
- Add 1/4 tsp smoked paprika for a warmer flavor.
- Taste after chilling before adding more salt.
Storage and Serving
- Refrigerate in a sealed container for up to 4 days.
- Stir before serving because a little liquid may separate.
- Do not freeze; thawing can make the dip grainy.
Pair it with keto cheese crisps, air fryer zucchini fries, or high-protein tuna salad.
Cottage Cheese Dip FAQ
Can I use full-fat cottage cheese?
Yes. It produces a richer dip and follows the same blending method.
Why is my dip watery?
The cottage cheese may contain more whey. Add 2 tablespoons cottage cheese and blend again.