Cottage Cheese Dip

5 from 3 votes

This whipped cottage cheese dip is an easy and high-protein recipe with tons of ranch flavor. It only takes 5 minutes to make, but it's a creamy dip worthy of any game day spread.

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Prep Time5

Total Time5

Servings: servings

Author: Molly Thompson

INGREDIENTS

2 cups cottage cheese (1 small tub), I used full-fat small curd
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 Tablespoons fresh dill finely chopped (or 2 tsp dried)
1 Tablespoon fresh parsley finely chopped (or 1 tsp dried)
1 Tablespoon fresh chives finely chopped (or 2 teaspoons dried)
1 teaspoon kosher salt
Juice from 1/2 lemon juice
For dipping: celery, carrots, tomatoes, cucumbers, potato chips, or everything bagel crackers (see Notes)

INSTRUCTIONS

Add the cottage cheese to a blender or food processor and blend until smooth. Altnernately, blend the cottage cheese directly in the tub with an immersion blender.
2 cups cottage cheese
Add the lemon juice, herbs and spices and stir to combine. Taste and adjust seasoning as needed.
1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 1/2 Tablespoons fresh dill, 1 Tablespoon fresh parsley, 1 Tablespoon fresh chives, 1 teaspoon kosher salt, Juice from 1/2 lemon juice
Serve with fresh vegetables, crackers, chips, and more.

Notes

Note 1. Everything bagel crackers. Toss one sleeve of saltine crackers with 1/2 cup of unsalted melted butter, 2 teaspoons of Worcestershire sauce, and 2-3 tablespoons of everything bagel seasoning. Arrange them evenly on a parchment-lined baking sheet and bake at 300°F for 30-35 minutes, flipping halfway through.

Note 2. Storage. Store leftover cottage cheese dip in an airtight container for up to 3 days. We do not recommend freezing this dip because the texture will change as it thaws.

Nutrition

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