Cottage Cheese Dip

This creamy cottage cheese dip is packed with protein and fresh herbs, blending up in minutes into a smooth, party-worthy dip that’s perfect for veggie trays and chips.

Blend-Perfect Ingredients

• Cottage Cheese: Use 2% or full-fat cottage cheese and let the cottage cheese sit at room temperature for 10 minutes to soften for a smoother texture. Opt for small curd cottage cheese for faster blending.
• Spices: Replace onion powder with dried minced onion, which softens as it chills. Or swap garlic powder with fresh garlic, starting small and adjusting after chilling so it doesn’t overpower the dip.
• Herbs: If using dried herbs, add them early to allow enough time for them to soften before serving. Dried dill has a stronger flavor than fresh, so measure carefully! Chop fresh herbs finely so every bite has a balanced flavor.
• Milk or Pickle Juice: Add pickle juice for a tangier dip, milk for a milder flavor. Add slowly until it reaches your desired flavor and consistency.
• Variations: For a ranch-style dip, add black pepper and chives (fresh or dried). For a lemon herb twist, stir in lemon juice and olive oil. Or add some heat with cayenne or jalapenos.

From Curds to Creamy Cottage Cheese Dip

1. Blend the cottage cheese with spices until smooth (full recipe below).
2. Transfer to a bowl and stir in the herbs.
3. Mix in pickle juice or milk if needed, then chill.

Don’t skip the chilling, as it allows the dip to thicken and lets the flavors blend and deepen.

Leftovers That Stay Creamy

Store leftover dip in an airtight container in the fridge for up to 4 days. The dip can separate as it sits, so give it a quick stir before serving again. If it feels too thick after chilling, stir in a teaspoon of milk.

It is not recommended to freeze this dip as the texture will change.

Did you enjoy this Cottage Cheese Dip Recipe? Leave a comment and rating below.

Prep Time 10 minutes minutes

30 minutes minutes

Total Time 40 minutes minutes

• Add the cottage cheese, onion powder, garlic powder, and salt to a food processor or high-speed blender and blend until completely smooth and creamy, scraping the sides as needed.

• Transfer to a bowl and stir in the parsley and dill.

• If a thinner consistency is desired, blend in a small splash of pickle juice or milk until the dip reaches your preferred texture.

• Taste and season with additional salt if needed. Chill for at least 30 minutes before serving.

• Fresh herbs add the brightest flavor, but dried herbs work well and make this dip pantry-friendly.
• Pickle juice adds a tangy kick, while milk keeps the flavor mild and creamy.
• Serve with fresh vegetables, crackers, pita chips, or spread on sandwiches and wraps.
• Keep leftovers in an airtight container in the refrigerator for up to 4 days. 

Calories: 41 | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 7mg | Sodium: 198mg | Potassium: 53mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer

Cuisine American

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