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I’ve never been the biggest fan of cottage cheese, so please know that this dip doesn’t taste like cottage cheese. Instead, it tastes like an amazing ranch dip that I want to dunk everything in! (If you’ve ever had the house-made jalapeno ranch from Sarpino’s Pizzeria, the jalapeno variation is inspired by that… and I think it’s just as satisfying!)
Made with just a handful of pantry spices, this ranch is just as easy to prepare as one of those powdered packets you’d buy from the store. But it has more protein and less fat, since it’s made with cottage cheese instead of mayo.
Best of all, it takes just 5 minutes to assemble. The flavor will become even better with time, so this recipe is ideal for meal prep. Store it in the fridge for an easy, high-protein snack this week, and enjoy it with sliced veggies, chicken drumsticks, pizza, and more.
⭐⭐⭐⭐⭐ Featured Review
“This is utterly delicious!” – Jessica
Cottage Cheese Dip Ingredients
- Cottage Cheese. This recipe calls for full-fat cottage cheese (4% milkfat) for the creamiest results. Low-fat cottage cheese won’t give you quite the same texture.
- Pantry Spices. Using dried spices like dill, garlic powder, onion powder, salt, and pepper, this ranch dip comes together in just minutes. If you have fresh herbs on hand, you can certainly add those in! When using fresh dill instead of dried, you’ll want to triple the amount called for to achieve the same flavor.
- Lemon Juice. Fresh lemon juice adds a hint of tangy flavor and tastes better than using bottled store-bought juice.
- Jalapenos (Optional). If you’re a fan of slightly spicy ranch, try adding a tablespoon or more of jarred pickled jalapenos. (Leave them out if serving kids with milder tastes.)
Feel free to customize this dip by adding fresh basil, chives, cilantro, or parsley. You could even turn it into a Green Goddess Dressing if you like!
How to Make Cottage Cheese Ranch Dip
Step 1:
In a high-speed blender, combine the cottage cheese, lemon juice, garlic powder, onion powder, salt, dill, and black pepper. (Full measurements are in the recipe card below.)
Add 2 tablespoons of water to reach the desired consistency, then secure the lid and blend until the cottage cheese curds break down and appear smooth.
Stop and scrape down the sides of the blender as needed.
Step 2:
Depending on how watery your cottage cheese is, you may need to add an additional two tablespoons of water to achieve a whipped consistency. (I usually add a 1/4 cup of water in total, which is four tablespoons.)
Taste the dip and make any adjustments, as needed. The flavor will develop even more when you store this in the fridge, so keep that in mind!
To make a jalapeno variation, add a tablespoon or two of sliced pickled jalapenos and blend again. The more you add, the more tangy and spicy your dip will taste.
Once you’re satisfied with the flavor and consistency, this dip is ready to serve.
Storage Tip: Transfer the whipped cottage cheese dip to an airtight container and store it in the fridge for up to 5 days. The dip will thicken slightly when chilled, so you can add another tablespoon of water later if you’d like to thin it out further.
Serving Suggestions
Here are a few ways to serve this dip:
- Paired with sliced veggies. Carrot sticks, celery, sliced cucumbers, and red bell peppers all taste great with this. You can also add crackers or chips for extra crunch.
- In a sandwich or wrap. Spread this on your favorite bread or wrap and load up with veggies and protein. It adds creaminess and extra flavor.
- Over tacos. If you make the jalapeno variation, this dip is a delicious topping for tacos. (Think of it as an alternative to sour cream.)
- In chicken or tuna salad. Instead of using mayo, drizzle this dip into your next high-protein salad. It’s the perfect way to use up leftover cooked chicken breast, and can be enjoyed as a sandwich or in lettuce wraps.
- With pizza. You can use this as a white sauce for pizza, or serve it on the side as a delicious dip for your pizza crust.
Cottage Cheese Dip (Tastes Like Ranch!)
Ingredients
- 1 cup cottage cheese (4% milkfat)
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- ½ teaspoon dried dill
- ¼ teaspoon black pepper
- 1 to 2 tablespoons jarred jalapeno slices (optional; for Jalapeno Ranch)
Instructions
- In a high-speed blender, combine the cottage cheese, lemon juice, garlic powder, onion powder, salt, dill and black pepper. Add in 2 tablespoons of water, and secure the lid on the blender. Blend until the cottage cheese is smooth, with a whipped consistency.
- Add 2 more tablespoons of water and blend again for a more runny texture. (I usually add 4 tablespoons of water total, but this will vary based on how watery your cottage cheese is.) Adjust any flavoring as you see fit, but keep in mind the flavor will develop even more when chilled.
- Jalapeno Ranch variation: Add in the optional tablespoon of jarred sliced jalapenos and their juices, and blend again. Taste it, and add more to your liking, if needed.
- Transfer the dip to an airtight container and store it in the fridge. The flavor will develop even more after a few hours! It should keep well in the fridge for up to 5 days. Serve it as a dip with veggies, chips, or crackers, or spread it on sandwiches and tacos. It's also a delicious salad dressing!
Notes
Nutrition
More Recipes to Try
- Starbucks Copycat Egg Bites (also made with cottage cheese!)
- Easy Protein Balls
- Peanut Butter Protein Cookies
- Oatmeal Cottage Cheese Pancakes
- Cottage Cheese Waffles
- Healthy Lasagna with Cottage Cheese
- Cottage Cheese Scrambled Eggs (so fluffy!)
If you try this cottage cheese dip recipe, please leave a comment and star rating below, letting me know how you like it.
So, so good! I used the garlic from Costco, which tends to be stronger than others, so next time I will cut it in half. I’ve been diluting this dip with water and using it as salad dressing. I know you have a cottage cheese salad dressing recipe, so I’m going to try that next. Thank you, Megan!
This is utterly delicious!
Amazing!! I used 2% cottage cheese. It came out creamy and delicious. I added two tablespoons of water and two tablespoons of 2%milk.
Delicious 😋 I used 1% cottage cheese and 1 tbsp of light mayo and 1 tsp of ranch dip mix and 2 tbsp of water and oh my god this is so good
I did not care for the jalepeno in it. It was overpowering and my dip tasted too salty. I would have preferred it to just be dill dip. I did not have lemon juice. That may have changed the outcome.
This is delicious & tastes like the real thing!
Easy and delicious!