Cottage Cheese Dip Recipe

Cottage cheese dip served with sliced veggies and crackers on a platter.

Cottage Cheese Dip Recipe

Course: Snack

Cuisine: American

Keyword: cottage cheese dip

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings:

Calories: 44kcal

Author: Megan Gilmore

This Cottage Cheese Dip takes just 5 minutes to whip up! It's a high-protein ranch dressing you can enjoy with sliced veggies. (Try the jalapeño variation for a kick!)

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Equipment

Vitamix

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
2 to 3 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 2 to 3 tablespoons of jarred sliced jalapenos, and their juices, and blend again. For a less tangy or spicy flavor, you can start with just 1 tablespoon.
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 information is for roughly a 1/4 cup of dressing, assuming you get 1 1/4 cups total from this recipe. This information is automatically calculated and is just an estimate, not a guarantee.

If you have fresh dill on hand, triple the amount called for in this recipe.

This recipe was tested with full-fat cottage cheese. I have no idea if it will turn out as creamy and delicious with a low-fat or fat-free version, so please let me know if you try it.

Note: My favorite brand of cottage cheese is Good Culture because it's made with organic and pasture-raised ingredients, but I've also tested this recipe with Trader Joe's full-fat cottage cheese, and it works just as well.

Nutrition