This whipped cottage cheese dip is packed with ranch flavor, is high in protein and is a healthier alternative to other ranch dips. Serve it as a dip or spread alongside chips, crackers or veggies for a delicious appetizer or snack.
Has anyone else noticed that cottage cheese is suddenly cool and trendy? In the past, there seems to have been strong love or hate opinions on it. While those still exist, we are seeing new ways to use cottage cheese that makes it more approachable to more people.
Growing up, one of my friend's mom would make a chip dip by just blending cottage cheese until smooth. She was way ahead of this latest cottage cheese trend! This recipe takes that concept and adds ranch flavor to mimic the ever popular ranch dip.
Why You'll Love This Recipe
- Quick & easy - This dip comes together in a cinch with simple ingredients and the use of a food processor.
- Packed with flavor - Creating your own ranch seasoning for this dip gives it an out-of-this-world flavor and uses ingredients you likely have in your pantry!
- Versatile - The possibilities for serving this dip are endless, and I bet it will convert any cottage cheese naysayer! It's perfect for game day, potlucks, barbecues or an everyday healthy snack!
Here are some tips & tricks for the ingredients needed for this recipe. Find exact measurements in the recipe card below!
- Cottage cheese - Use your preferred brand. I go for the full 4% fat as it will give the dip a creamier texture. 2% or low-fat can also be used if you prefer.
- Herbs & spices - Instead of reaching for a ranch seasoning packet, it's so easy to make your own! Garlic powder, onion powder, dill, parsley and salt will give the dip it's herby flavor.
- Lemon juice - The acidity of the lemon juice complements the creaminess of the cottage cheese and adds that slight tang that you find in ranch dressings that are made with sour cream or buttermilk. The lemon juice also loosens the dip just enough for it to not be too thick.
This dip is so easy to make! Here's how you do it:
Step 1 - Combine all ingredients in a food processor and pulse until desired smoothness, about 30-45 seconds.
I think the main reason some people dislike cottage cheese is due to the texture. You can make this dip as creamy or "lumpy" as you prefer, depending on how long you blend it. Although I go for the large curd for other cottage cheese consumption, I aim for a smooth texture for this dip.
Step 2 - This may be the hardest part. Chill the dip for about 30 minutes before serving. Sure you can eat it right away, but allowing the dip to chill allows all the flavors to meld together. This makes it a great party appetizer that can be made ahead of time!
Step 3 - Enjoy!
Serve this dip as you would any ranch or dill dip. Some ideas include:
- Potato or pita chips
- Fresh veggies such as carrots, peppers, cucumber, broccoli, cauliflower or grape tomatoes
Some unique and fun ideas:
- As a spread for toast or bagels and top with sliced veggies, avocado or salmon lox
- Mix it in to your scrambled eggs before cooking for a flavorful, high-protein breakfast
- Add a couple spoonfuls to freshly cooked pasta to create a simple, creamy sauce
- Add a dollop to a baked potato for a great substitute to sour cream
Homemade dips made with dairy will keep in an airtight container in the refrigerator for up to 5 days.
While cottage cheese can technically be frozen, the texture of thawed cottage cheese may be altered. Although this is a smooth dip, defrosted dip may become watery.
Because of this I'd recommend enjoying this dip fresh, within 5 days. The recipe will scale nicely to make a larger batch for parties, or you could half it if you want to make a smaller amount.
Yes, either a blender or food processor will work to make this dip. A blender may require a little more liquid to get nice and smooth. If this is the case, add a tablespoon or so of milk until it easily blends together.
Cottage cheese is a low-calorie, high protein food that also has many other nutritional benefits such as calcium, vitamin B12, selenium and phosphorus. The difference in fat and calorie content between low-fat and full-fat is actually quite small, and low-fat often contains other additives.
I use dried herbs in this recipe for their simplicity (and cost). Dried dill and parsley are staples in my spice cabinet. Fresh herbs are wonderful, but not always as readily available. You can use fresh dill and parsley in this recipe, but be sure to increase the amount to 3 times what the recipe calls for.
Other Appetizers You'll Love
Have you made one of my recipes? I’d love your feedback on the comment box and star rating below the recipe!
Cottage Cheese Dip
- 16 oz. cottage cheese 2 cups
- 1 tsp. garlic powder
- ½ tsp. onion powder
- 1 tsp. dried parsley
- ½ tsp. dried dill
- ⅛ tsp. kosher salt
- 1 tbsp. lemon juice
- Add all ingredients to a food processor and blend until desired smoothness.
- Transfer to a storage bowl or serving bowl. For best results, allow the dip to sit for 30 minutes to allow flavors to meld together.
- Serve with chips, crackers or veggies. Store in the refrigerator for up to a week.