Interested in more recipes with cottage cheese? Try my cottage cheese bread, lasagna with cottage cheese, cottage cheese ice cream, and cottage cheese pudding next. Cottage cheese is going viral, and I, for one, am surprised it took so long. It’s full of protein and cheesy flavor. Once blended, it takes on a smooth, velvety texture that does wonders for your typical dip.
Why I love this recipe
4 ingredients. All you need is cottage cheese, a little sour cream (or yogurt), and seasonings. Easy to modify. Cottage cheese is naturally mild, so whatever spices you use will dominate the flavor. Ready in seconds. Add everything to your blender and give it a whirl. That’s all there is to it. Healthier than other dips. Compared to 99% of dip recipes, this comes in at a fraction of the fat and calories and has WAY more protein (over 13 grams!).
Ingredients needed
Cottage cheese. I prefer using full-fat cottage cheese, as it has the richest texture, but fat-free or low-fat cottage cheese will also be delicious. You can also use my dairy-free cottage cheese for something different. Sour cream. Rather than only using sour cream, I added just a bit to thicken the dip and add tanginess. I also tested full-fat Greek yogurt, and it turned out flavorful, albeit less creamy. French onion soup mix. Because what’s better than French onion dip?! Italian seasoning. Just a pinch to add more aroma.
How to make cottage cheese dip
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Refrigerate the dip. If you’re not in a rush, cover the serving bowl and refrigerate the dip for an hour or two to help it thicken. Change the consistency. I prefer my dip to be silky smooth, but if you like it a little chunkier, simply reduce the amount of time you’re blending. Taste as you go, and add any salt, black pepper, or extra seasonings as needed.
Storage instructions
To store: Store the dip in an airtight container in the fridge for up to five days. There is no end to what you can do with this dip recipe. Here are some ideas to get you started:
Dipping. Serve it alongside fresh carrots, cucumbers, celery, crackers, pita chips, or warm pita bread. Sandwich spread. Use it on sandwiches, healthy burgers, or salad wraps. Sauce. Toss it my healthy pasta salad or healthy tuna salad. Or, use this as the base in the cottage cheese alfredo. Salad dressing. Add a little olive oil to thin it out, then drizzle it over steak salad or rotisserie chicken salad.
Spice it up. Add chopped pickled jalapeños and their juices. Make a ranch dip. Swap the French onion for ranch seasoning. Add extra spices. Like onion powder, garlic powder, or smoked paprika. Add some acid. Cottage cheese is a little acidic, but if you want a stronger, tangier flavor, add a tablespoon of fresh lemon juice. Garnish the dip with fresh herbs like fresh dill, parsley, basil, or cilantro.
To freeze: Transfer the dip to a freezer-safe container and freeze for up to three months. Let the dip thaw overnight in the refrigerator. To make ahead: Make the dip and store it, covered, in the refrigerator for up to 1-2 days before you need it. Give it a good stir right before serving.
Frequently asked questions
More healthy snacks
Smoked salmon dip Protein chips Veggie chips Air fryer kale chips Whipped cottage cheese Eggplant dip Or any of my healthy snack recipes
